Puff Pastry Shells with Brie and Lobster Cream

Ingredients
2  10-ounce packages frozen pastry shells (12 total)
2  tablespoons butter (no substitutes)
1   small red onion, finely chopped (about 1/3 cup)
1  clove garlic, minced
2  tablespoons all-purpose flour
1/8  teaspoon ground red pepper
1-1/4  cups half-and-half or light cream
1/2  cup dry white wine or champagne
6  ounces Brie cheese, rind removed, cut up
8  ounces fresh or frozen lobster or crabmeat, cut into chunks (about 1-1/2 cups)
   Green peppercorns in brine, drained; capers, drained; halved dried figs; or chopped smoked almonds (optional)


Directions
1. Thaw and bake pastry shells according to package directions. 
2. Meanwhile, melt the butter in a medium saucepan. Add onion and garlic; cook and stir over medium heat for 5 minutes or until tender. Stir in flour and ground red pepper. Stir in half-and-half or light cream and wine or champagne. (Mixture may appear curdled, but will become smooth as it cooks.) Cook and stir until thickened and bubbly; cook and stir 1 minute more. Add Brie, stirring until melted. Add lobster or crabmeat; heat through. 
3. Spoon into baked pastry shells. Garnish with peppercorns, capers, figs, or almonds as desired. Makes 12 appetizer servings.  


Source:  Better Homes & Gardens