2 each Lobster Tails – Split and meat removed.

2 oz Oil

1 each Shallot = Minced

¼ cup Champagne Vinegar

1 cup Champagne

2 cups Heavy Cream

2 Tbs Butter

TT Salt

TT Pepper

2 Tbs Fresh Chives – Minced

Split Lobster tails with Chef’s knife and remove meat. Cut into 1-inch pieces. Heat oil in sauté pan over medium-high heat. Add lobster and sauté lightly and slightly undercooked, remove from pan and set aside. In same pan, add minced shallots and cook for about 1 minute. Add champagne vinegar and champagne. Allow to reduce to 1/4th volume and add cream. Reduce liquid by half and return lobster meat to the mixture. Simmer for approximately 2 minutes and season with salt and pepper to taste. Place in puff pastry shell (recipe included) and top with fresh minced chives.

Puff Pastry Shell

1 each sheet Puff Pastry

1 each Egg – beaten.

Cut puff pastry into two pieces measuring 2 inches by 4 inches. Brush one piece with egg mixture and place second piece on top. Lightly push down to form a bond between the two pieces. With a paring knife cut the top layer of puff pastry, tracing the borders ¼ inch for outside. Brush top with remaining egg mixture and bake in preheated 350-degree oven until golden brown, approximately 10 minutes. Allow to cool and gently take knife and remove the inside piece of pastry creating a shell. Add lobster mixture and lay top piece over the mixture.

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