Maine Lobster Grand Marnier

24 ounces Maine lobster meat
4 ounces butter
8 ounces Grand Marnier
2 ounces Triple Sec
1 1/2 quarts heavy cream
8 portions puff pastry
Orange zest (for garnish)

Saute lobster in butter until butter turns a light red color and set aside.

In a 3-quart sauce pot, add Grand Marnier and Triple Sec. Heat to boil and flambe to reduce liquors to 1/2. Add hot cream to liquors and reduce cream until it starts to thicken. Add sauteed lobster and continue to reduce.

Serve in puff pastry cups and garnish with orange zest.

Serves 8.