"Fresh lobster, sautéed vegetables, cream cheese, herbs & spices, rolled up in puff pastry, with a buttery Panko gratin, baked golden and served with fresh parsley and lemon"
3 tablespoons salted butter, melted
1 tablespoon olive oil
1 cup Panko bread crumbs
1 ½ pounds lobster tails-three medium sized tails (2 cups of lobster meat)
3 tablespoons unsalted butter
¾ cup medium dice, shallots
½ cup medium dice, celery with some leaves
3/4 cup medium dice, red bell pepper
1/3 teaspoon salt
2 teaspoons freshly minced, garlic
8 ounce block cream cheese (full fat)
1 1/2 teaspoons finely chopped, fresh thyme
(do not use dried thyme)
1 tablespoon finely chopped, Italian (flat leaf) parsley
¾ teaspoon dry mustard
Cayenne pepper to-taste (start with a pinch, taste and add another pinch, to preference)
1/3 teaspoon allspice
Pinch of salt
½ ounce (weight) white cheddar cheese, finely grated (Murray's High Plains)
1 large egg yolk
(Wash)1 large egg plus 1 tbsp. water, whisked.
1-2 pack of puff pastry (Pepperidge Farms)
Let frozen pastry thaw overnight in refrigerator.
Chopped parsley or chives (garnish)
Whisk the butter and olive oil together and mix with the Panko crumbs.
Note: Be sure to dry off any moisture from the lobster meat to prevent the pastry from being undercooked/soggy.
Remove the lobster meat from the shells, chop, pat dry on paper towels and place in the refrigerator until ready to use.
Heat the butter in a large sauté pan or skillet over medium temperature. Once hot, add the shallots, celery, bell pepper, salt, and cook, stirring often until vegetables soften and take on some color. Add the garlic, cook 1 minute, then remove from heat to cool.
Add the cream cheese, cooled vegetables and remaining ingredients (except lobster) to a bowl and mix well.
Lastly, add the lobster and mix in.
Note: Puff pastry "must " be cold, right out or refrigerator when filling and rolling. Leave the second sheet of pastry in the refrigerator until ready to use.
Place the sushi mat on your work surface and lay a sheet of puff pastry on top of it. Add half of the lobster filling to the top section of pastry and spread out evenly using the backsides of two spoons. Roll it up tightly and cut off the excess pastry using a paring knife. Brush the roll all over with the egg-wash. Using a serrated knife, cut the roll in half and repeat until you have 8.
Add 1 tablespoon of the Panko crumbs to each muffin pan cavity and place a roll on top of each one. Place in the center of oven preheated at 400F and bake 24- 25 minutes, until pastries are golden brown. Remove from oven and let cool 5-7 minutes. Remove from muffin pans using a spoon and place on a wired rack to cool. Finish with freshly chopped parsley or chives and serve with lemon wedges. Makes 16.
Serve with your favorite champagne.