Prepare the pâte brisée according to your recipe and chill thoroughly.
In a heavy-bottomed saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 3-4 minutes to create a blond roux.
Gradually whisk in Crème Fraîche from Sauce group until smooth. Bring to a simmer, stirring constantly.
Deglaze the pan with Cognac from Sauce group, carefully flaming it off (optional).
Stir in Sherry from Sauce group, Dijon Mustard from Sauce group, Saffron Threads from Sauce group, and season with Fleur de Sel and White Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until translucent. Add Tarragon and Chives from Aromatics group and cook for 1 minute.
Add the cooked Lobster meat and Lobster Coral from Lobster group to the sauce. Stir to coat evenly.
Roll out Pâte Brisée from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Comté Cheese from Garnish group. Cover with another sheet of pâte brisée, crimping the edges to seal. Cut vents in the top crust.
Brush the top with an egg wash (not listed in ingredients). Bake for 30-35 minutes, or until golden brown and bubbly.
Garnish with shaved Black Truffle from Garnish group before serving.
Prepare the pâte brisée according to your recipe and chill thoroughly.
In a heavy-bottomed saucepan, melt Butter from Sauce group over medium heat. Whisk in Flour from Sauce group and cook for 3-4 minutes to create a blond roux.
Gradually whisk in Crème Fraîche from Sauce group until smooth. Bring to a simmer, stirring constantly.
Deglaze the pan with Cognac from Sauce group, carefully flaming it off (optional).
Stir in Sherry from Sauce group, Dijon Mustard from Sauce group, Saffron Threads from Sauce group, and season with Fleur de Sel and White Pepper from Sauce group to taste.
In a separate pan, sauté Shallots and Garlic from Aromatics group in a little butter until translucent. Add Tarragon and Chives from Aromatics group and cook for 1 minute.
Add the cooked Lobster meat and Lobster Coral from Lobster group to the sauce. Stir to coat evenly.
Roll out Pâte Brisée from Crust group to fit a baking dish. Place the lobster mixture into the pastry-lined dish.
Sprinkle with Comté Cheese from Garnish group. Cover with another sheet of pâte brisée, crimping the edges to seal. Cut vents in the top crust.
Brush the top with an egg wash (not listed in ingredients). Bake for 30-35 minutes, or until golden brown and bubbly.
Garnish with shaved Black Truffle from Garnish group before serving.
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