6 ounces Chopped lobster knuckle and claw meat
2 ounces Fresh seasonal julienne, (2 to 3) vegetables
(5 inch by 5 inch) puff pastry square (frozen)
1 ounce Clarified butter
2 ounces White wine
2 ounces Mirrin cream sauce, (sweet rice wine and cream reduction)
Heat oven to 400 degrees. In a saute pan over medium heat, add butter, garlic and shallots. Saute quickly for 30 seconds. Add lobster meat and vegetables and cook for 1 minute. Add white wine to deglaze pan. Add lobster Boursin cheese sauce and mix. Take puff pastry shell and cut out the top to form a bowl shape. Take ingredients from pan and place into puff pastry, put pastry onto a pan and slide into a preheated 400 degree oven for 2 minutes. Remove, plate up and garnish and sauce with Mirrin cream.