2 sheets frozen puff pastry, thawed
2 tbsp. butter
1/2 small red onion, finely chopped
1 minced garlic clove
2 tbsp. flour
1/8 tsp. cayenne pepper
1/4 cup light cream
2 tbsp. chicken or seafood broth
4 oz Brie cheese, rind removed, and cheese (cut up)
8 oz frozen lobster, thawed, liquid removed, and cut into chunks
2 tbsp. capers, drained, rinsed
3 tsp. fresh dill, chopped
1/4 cup almonds, finely chopped

Unfold pastry sheets.

Using a sharp knife, cut pastry into 2-inch squares. Press squares into 2 mini muffin tins and bake for 10 minutes or until pastry is set and very light golden brown. Cool for 3 minutes.

Remove to racks and cool completely. In saucepan over medium heat, melt butter. Add onion, and garlic, sauté 5 minutes.

Stir in flour, cayenne pepper, light cream and broth. Cook, stirring frequently for 2 minutes or until thickened and bubbly. Add Brie, stirring until melted. Add lobster, capers, dill and chopped almonds, cook 10 minutes or until lobster is cooked through.

Spoon into pastry shells. Garnish with dill.

Submitted by: Sherry Monfils