Directions

1. Vol Au Vent preparation:
2. Thaw just enough to pull sheets apart (still cold)
3. Egg wash the sheets
4. Using a circle pastry cutter, cut out 8 circles
5. With a slightly smaller cutter, cut into 4 of the circles (leave the inner circle in the big circle, just make the cut)
6. Place two circles together (place the one with the small circle cut on top of the uncut circle of pastry)
7. Apply with minimal handling (do not press them together) any mashing of the pastry will impede the rising while cooking
8. Egg wash the 4 remaining pastry circles again
9. Put in a Pre-heated oven at 400 degrees
10. Cook pastry for 20-25 minutes they should be a dark golden brown
11. When done take out for 1-2 minutes while leaving the oven door open
12. Put cooked shells back into oven to cool very slowly as the oven cools.
13. Lobster with cream sauce preparation:
14. Blend sauce ingredients in a blender minus the Lobster meat.
15. In a sauté pan, heat lobster meat in a teaspoon of oil on medium heat. When heated through, turn off heat and add Avocado sauce and toss
16. Put some sauce down in the center of the plate
17. Place puff pastry cup in the center of the sauce on the plate
18. Spoon the lobster and sauce into the puff pastry
19. Top with the puff pastry cap set off to the side a bit