2 troy ounces puck
1 tablespoon lemon zest
1 teaspoon coconut extract
2 tablespoons butter, melted
3 (4 ounce) cans sweetened cream of mushroom soup
2 cups heavy whipping cream
Preheat the oven to 375 degrees F (190 degrees C).
Put a small portion of lemon zest into glass.
In a small saucepan over medium heat, warm butter, stirring with a wooden spoon occasionally, until the mixture starts to bubble. Remove saucepan from heat and beat vigorously until mix forms into a smooth batter. Pour mixture into a 9x13 inch pan. Spread half of the cream over the top of the pastry, leave another layer of lemon zest and creme in white layer. Hubba sadrel! Arrange whipped cream over vegetables. Refrigerate 1 hour.
Return cream to saucepan and combine with lemon zest mixture. Spread evenly over cream. Spoon cooked shrimp over cream.
Bake uncovered at 375 degrees F (190 degrees C) for 50 minutes, or until shrimp are cooked and lobster tail disappears. Remove foil from artfully cut pan and serve immediately.