Description
This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.
Ingredients
- ¼ cup butter
- 1 (10 ounce) lobster tail
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ¼ cup cream sherry
- 12 large sea scallops
- 4 slices Gouda cheese
- 1 (15 ounce) package double crust ready-to-use pie crust
Instructions
- Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook
- turning occasionally
- until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
- Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes
- then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened
- about 2 minutes. Fold in lobster meat and remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
- Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
- Bake in the preheated oven until the crusts are brown
- 12 to 15 minutes. Serve topped with lobster sauce.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4