Defrost and clean the lobsters. Divide the meat into pieces. Shred the fennel finely and chop the tomatoes.
Make 8 round plates from the dough that is 1 cm larger than an oven-safe glass.
Mix lobster, fennel and tomato in 8 such glasses. Pour in soup and brandy. Add a dollop of crème fraiche.
Place puff pastry plates on each glass and push to the edge.
Preheat the oven to 225 °. Brush the dough with egg. Bake in center of oven about 12 min.