Sardine Factory, Monterey, CA
Lobster Wellington – Serves 10

Tail meat of 10 6-ounce Lobsters (Australian or South African)
7 ½ tablespoons Sweet Butter
1 ¾ tablespoons Shallots
3 ¾ ounce Brandy
3 ¾ tablespoons Olive Oil
2 each 4x4 Filo Dough
3 ¾ tablespoons lemon butter
Pinch salt and pepper (white)
2 tablespoons egg wash
1 ¾ cups heavy cream
1 ¾ teaspoons paprika

Preparation
1. Melt butter and blend with olive oil in sauté pan. Add shallots, and then lobster meat. Add 1 oz brandy; burn off.
2. Let simmer until meat is ¾ done. Remove lobster.
3. Add cream, paprika, and seasoning of salt and pepper to pan. Blend all ingredients; add remaining brandy. Reduce.
4. Wrap lobster with lemon butter and Filo Dough sheet, brush with egg wash.
5. Bake in oven for 20 minutes at 375 degrees until pastry is light brown. Serve sauce either on the side or over Wellington.

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