3/4 lb slobster tail meat — roughly chopped
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup chilled heavy cream
1 tablespoon minced tarragon
4 small puff pastry shells
1egg with 1 tablespoon water to make egg wash
1ounce Sevruga caviar — optional

Preheat oven to 400 degrees F. In a food processor, puree the lobster
meat with the salt and paprika. With the motor running, add the cream in
a steady stream and blend until the mixture is smooth, then add the
tarragon. Place the pastry shells on a lightly greased baking sheet,
brush the tops with the egg wash, being careful not to let the wash drip
down the sides, and bake in the middle of the preheated oven until they
are just beginning to color, about 7 minutes. Transfer the shells to a
rack and let them cool completely. Pipe or spoon the lobster mousse into
the puff pastry shells and bake in the oven until the mousse is set and
the shells are golden brown, about 4 to 5 minutes. Serve immediately
topped with a dollop of caviar.