Serves: 6

Ingredients:

Directions:

Preheat the oven to 425 degrees. Cut the lobster meat into ½-inch dice and set aside.

In a saucepan over medium heat, melt 4 tablespoons of the butter. Add the green onions and sauté until the white part is translucent, about 3 minutes.
Stir in the diced lobster and sauté until heated through, about 3 minutes. Add the brandy, bring to a simmer, and cook for 1 minute. Stir in the
thyme and salt and pepper to taste. Remove from the heat and set aside.

In a nonreactive frying pan over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and sauté until golden, about 5 minutes. Stir in 1
tablespoon of the lemon juice. Remove from heat and set aside.

Sauce:

In a nonreactive saucepan over medium-low heat, melt 5 tablespoons butter. Stir in the flour to make a roux, and cook, stirring constantly for 2-3
minutes; do not let the mixture color. Add in the dry mustard. Gradually, whisk in the half and half and the stock. Cook, stirring frequently,
until thickened, about 10 minutes. Stir in the paprika, salt to taste, cayenne pepper, and the remaining ½ tablespoon lemon juice, or more to taste.
Taste and adjust the seasoning.

Stir the lobster mixture and mushrooms into the sauce.

Spoon the lobster mixture into 6 purchased puff pastry, shells which have been placed on a parchment lined baking pan. Sprinkle each with Parmesan
cheese. Place the filled cups on a baking sheet and bake until bubbling and lightly browned, about 15 minutes. Serve at once.