LOBSTER NEWBERG

Lobster Newburg

Serves 4

8 puff pastry vol-au-vents pastry shells
4 tbsp flour

1 tbsp paprika

1/2 tsp curry powder

1/8 tsp grated nutmeg

pinch of cayenne

7 tbsp unsalted butter

1 shallot, minced

2 cups cream

2 tbsp tomato paste

1/4 cup brandy

1/4 cup sherry

2 lobster tails, shelled and chopped into bite-size pieces

1 bunch of chives; half chopped and half left whole

Combine the flour, paprika, curry powder, nutmeg, cayenne and salt to taste, in a small bowl and set aside. Melt 4 tbsp of butter in a large saucepan over low heat and add the minced shallot. Cook 3 minutes until it begins to brown. Add the flour mixture and stir well until well mixed with the butter. Then add the sherry ad brandy and whisk until smooth. Meanwhile, in small saucepan, bring the cream and tomato paste to a low simmer over medium heat, being careful not to let it come to a boil. Add the hot cream mixture to the flour gradually slowly, whisking constantly until the mixture is creamy and thick. Remove from the heat, cover and set aside.

Bake pastry shells according to manufacturer's instructions and set aside.

In a sauté pan, melt the remaining 3 tbsp of butter over medium heat and when it starts to bubble, add the lobster and 1 tbsp of chopped chives. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. If sauce is too thick, add some more cream and adjust seasoning.

Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives.