Method:
Roll out the puff pastry and cut into half moons, brush with egg and bake in a hot oven.
Brown the onion in a little olive oil. Add a carrot and the leek, letting them sweat a little
Split the puff pastry in half and fill with the sautéed vegetables and lobster medallions. Serve with saffron sauce

For the Sauce:
Fry an onion and a clove of garlic in olive oil until golden. Add the lobster shell and pour on a little white wine. Allow to bubble, then pour on a wineglassful of aged aguardente, flambé and add a little chicken or fish stock.
Mix together a tablespoon of butter and a tablespoon of flour, add this to the stock and allow to boil. Sieve the stock and return to the heat, adding two decilitres of cream. Allow to boil and reduce by half.
Desiccate a small quantity of saffron filaments and mix with a little white wine. Add to the sauce and bring to the boil. Season with salt and pepper and a little Tabasco sauce.

Select a white vinho verde made using the Arinto, Azal and Trajadura varieties of grapes. The delicate aromas of the Trajadura grape together with the freshness of the Azal and the complexity of the Arinto give these wines the ideal characteristics to accompany this dish.

Recommended brands
PONTE DE CANAVEZES
D´ESTALO
QUINTA DE SANTA CRISTINA
FALCO
MUROS DO CORGO