1 (8- to 10-ounce) steamed lobster tail, shelled and thinly sliced (do not overcook)
1/2 cup freshly grated Parmesan cheese
How to Make It
Roll out puff pastry on a lightly floured surface into a 12- x 15-inch rectangle; transfer to an ungreased baking sheet. Cut a 1-inch strip from each side, and brush bottom of strips with egg. Place strips around edges of pastry rectangle; brush edges with egg. Prick center of pastry with a fork. Bake at 400º for 13 to 15 minutes or until golden brown.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and shallot; cook, stirring often, 5 minutes or until mushrooms are tender. Add wine and next 3 ingredients; cook 2 minutes or until all liquid is absorbed. Add cream, and cook 1 more minute. Spread mushroom mixture over baked pastry; top evenly with lobster and cheese. Bake at 400º for 5 minutes or until cheese melts.
Good but on the bland side. I subbed fontina for the for parm because I thought that parm would be too strong for the lobster but maybe not the case. It was good but just not real flavorful. Some minced garlic might be a good addition.
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