1 package (8 oz. size) refrigerated crescent rolls, sliced into 24 discs 4 tablespoons salted butter, melted 8 ounces lobster meat, cooked and cut into 24 cubes 4 tablespoons golden sherry 1 pinch paprika
Press a crescent roll disc into bottom and up sides of each hole in mini muffin pans. Baste liberally with half of the butter. Put 1 lobster cube in each hole. Baste with sherry and again with remaining butter. Sprinkle tops with paprika. Bake at 375 degrees F for 12-15 minutes.
I selected this recipe out of sheer curiosity. I love lobster but was hesitant about the refrigerated crescent roll dough. Honestly it was the buttery sherry baste that brought everything together. I couldn't stop eating them!
Aug 14, 2009
These are super quick, easy and sooo delicious! I stretched the dough slightly over the filling before baking to close. My husband and our guests devoured them in minutes. I'll be making these as often as I can afford to!!