Making A $100 Lobster Hot Pocket

Cheese and Lobster go together. Ehh... fight me
#shorts
$100 Lobster Hot Pocket
Ingredients
* 1 3-lb lobster
* 2 Tbsp clarified butter
* 1 minced Shallot
* ¼ cup minced Maitake mushrooms
* 2 shots Cognac
* ¼ cup White wine
* 1 bunch thyme
* Heavy cream
* ½ cup grated Gruyere
* A few cracks Black pepper
* 2 sheets puff pastry
* 1 whisked egg
1) Boil the lobster for about 12 minutes, then submerge in an ice bath for 5 minutes.
2) Crack the claws. Cut the tail open. Chop the meat up.
3) Add butter to a pan over medium-high heat. Add chopped shallot, mushrooms, salt and pepper. Deglaze with cognac and tilt the edge of the pan down to the flame to make fire.
4) Add white wine and simmer for about 4 minutes until the liquid has been cut in half.
5) Add heavy cream and reduce for an additional 3 minutes. Turn off the heat, then stir in your gruyere and lobster meat.
6) Let chill for half an hour in the fridge, then add filling in a rectangular shape to puff pastry. Ehh wash around the edges of the filling, add another sheet of puff pastry on top, then press to seal the edges.
7) Cut out a large rectangle then deep fry at 350 degrees until golden brown.
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