About this recipe:Scallops and Gouda cheese are baked in a buttery shortcrust pastry and served with a rich and creamy lobster sauce. Serve as a main course or as an appetiser.
1 (285g) lobster tail
4 tablespoons plain flour
250ml double cream
4 tablespoons cream sherry
12 large sea scallops
4 slices Gouda cheese
2 sheets shortcrust pastry
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Method Prep:15min › Cook:5min › Ready in:20min
Melt the butter in a large frying pan over medium heat. Split the shell of the lobster tail lengthways and add to the frying pan. 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 180 C / Gas 4. Unroll the pastry sheets onto a clean surface and cut into eight 15cm 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 10cm circles and press them into the holes of a muffin tin for appetiser sized servings.
Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pastry 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.