Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce

Preheat oven to 400 degrees and chop leeks and shallots. Set aside.

Make stuffing by melting 1 stick butter then mixing with the dried stuffing mixture, water and chopped leeks.

In a prepared (sprayed) 13 x 9 glass casserole dish, place 1 sheet crescent dough at the bottom of the dish. Layer stuffing mixture then place another crescent sheet on top of stuffing layer. If crescent sheets are not available, substitute the normal crescent roll dough uncut. An option here would be to stuff the mixture into crescent rolls and roll as normal for individual servings.

Place into oven and cook until golden brown (about 20 minutes).

While crescents are cooking, prepare the Lobster Butter Sauce. Begin to saute chopped shallots in a large pan for about 2 minutes.

Add 1 1/2 tablespoons olive oil and chopped garlic to saute pan and saute for 2 minutes.

Add evaporated milk, seafood sauce and white pepper and bring to a boil (about 5 minutes).

Add lobster to sauce and simmer about 5 minutes.

To serve, top stuffed crescents (sliced or rolls) with lobster sauce and (optional) dried or fresh chives.