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)
Sauté 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 sautéed lobster and continue to reduce.
Serve in puff pastry cups garnished with orange zest.