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1
Melt the butter in a large skillet over medium heat.
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2
Split the shell of the lobster tail lengthwise and add to the skillet.
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3
Cook, turning occasionally, until the shell is bright red and meat is opaque.
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4
Remove the tail from the pan.
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5
Peel off the shell and dice the meat; set aside.
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6
Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry.
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7
Continue to stir constantly over medium heat until thickened, about 2 minutes.
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8
Fold in lobster meat and remove from the heat.
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9
Preheat the oven to 350 degrees F (175 degrees C).
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10
Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles.
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11
You may need to use a rolling pin to make them large enough to get four out of each crust.
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12
Press the circles into four individual sized ramekins.
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13
You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
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14
Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese.
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15
Cover with remaining pie crust dough and crimp the edges to seal.
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16
Bake in the preheated oven until the crusts are brown, 12 to 15 minutes.
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17
Serve topped with lobster sauce.
