Ingredients:

One cooked 3lb.lobster (tail and claw meat)
1/2 lb. brie cheese
1/4 lb. cream cheese
1/2 cup cream
salt and pepper to taste
Puff pastry

Cook the brie cheese, cream cheese, cream, salt & pepper in pot till cheese is melted, whisk with wire whisk. Keep warm. To assemble plate, bake two 1 inch rounds of puff pastry according to directions. Saute cooked lobster meat with salt and pepper. Split cooked puff pastry with a knife, lay bottom on plate. Top with lobster, sauce, and top of pastry. A mixed salad can accompany this dish (see recipe).

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.