Lobster Stew

Yes, this was the recipe where I goofed with the pastry bowls...so I won't explain how to make those until I perfect my technique. Instead you can just place some puff pastry on top of the stew and the taste is just as good!
Lobster Stew with Puff Pastry
Time: 45 minutes
Effort: Medium
Serves 2

3 small lobsters (1/2 lb each), shelled and cut into chunks, save the "tamale" (inside the head - which is really only seaweed)
1 tbsp butter
2 egg yolks, beaten
1 small shallot finely chopped
1/4 cup white Porto or Sherry
1 cup heavy cooking cream
1 tsp ground nutmeg
Salt & pepper to taste
1/2 package puff pastry, rolled out into two oblongs 1/4 inch thick
Lettuce or Arugula leaves for garnish
Asparagus pieces (optional)

Heat oven to 375oF. Place pastry on a large baking sheet lined with parchment paper and prick them generously with a fork. Bake until puffed and golden. (You may have to prick them once or twice more whilst baking so that they don't over puff).

In a medium saucepan, saute the shallot in the butter. Whisk in the egg yolk until well blended, then gradually pour in the cream. Simmer on low, add the Porto or Sherry, salt, pepper and nutmeg then add the lobster meat as well as the tamale. Remove from heat. Serve with pastry on top, garnished with lettuce leaves. (Note: I had some leftover steamed asparagus which I cut into little pieces and added it to the lobster stew - but you don't have to).