This is a very rich and indulgent dish which works well as a first course. Ideal for dinner parties as it can be prepared in advance making this perfect for spending less time in the kitchen and more time with your guests.
You could adapt this to make it a main course, but you might consider serving it with a salad which has an acidic dressing to cut through the richness of the dish. Taking a little time with the presentation options will wow your guests.
This recipe will serve four.
60g of salted butter
1 lobster tail
30 g of plain flour
240ml of double cream
60 ml cream sherry
8 fresh scallops
4 slices Gouda cheese
2 packets of ready rolled puff pastry
Melt the butter in a large frying pan over a medium heat.
Split the shell of the lobster tail lengthwise and add to the 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 chop the lobster 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 two minutes. Fold in the lobster meat and remove from the heat.
Preheat the oven to 200c (180 for fan!). Unroll the pastry onto a clean surface and cut into eight 4 inch circles. You may need to use a rolling pin to make them large enough to get four out of each packet.
Press the circles into four individual sized ramekins which have been lightly greased with a little butter.
Place 2 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with a pastry circle and crimp the edges to seal, taking time to do this neatly for good presentation.
Bake in the preheated oven until the crusts are brown, This should take around 15 minutes. Remove the wellingtons from the ramekins and plate up. Serve topped with lobster sauce.