Instructions: Preparations
In a heavy bottom pan, saute. Reduce heat and let simmer for 45 minutes. Strain all solids and return to heat. Stir in 3 pounds of diced lobster meat, 2 pounds of crawfish tails and thicken with blonde roux.

Brie Dumplings:
Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on each square pulling all four corners upward. Twist one full turn and pinch off excess dough. Roll into a ball and brush with egg. Fry in fresh oil for 4 minutes until golden. Serve on side of soup.

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