Lobster Wellington

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

This is a variation of the English beef Wellington, using succulent lobster tails instead of meat. The lobster tails, along with poached spinach and aromatic mushrooms, are wrapped in puff pastry and baked, creating a sophisticated dish for special occasions. Use store-bought puff pastry. Roll it out, layer separately cooked spinach in butter with garlic and lemon, and sautéed mushrooms. Place the lobster tail on top of the filling. Thread it onto a wooden skewer to prevent it from curling during baking. The finished lobster rolls are sliced and served.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 raw lobster tails in the shell (220 g each), thawed
90 g unsalted butter
1 package (280g) frozen chopped spinach, thawed and squeezed out
2 cloves garlic, finely chopped
Zest of half a lemon (about 1 tsp) + wedges for serving
1 package (110 g) of mixed sliced mushrooms
2 tsp chopped fresh thyme
2 sheets frozen puff pastry (from a 500g package), thawed
1 large egg, beaten
Special equipment: 4 wooden skewers

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to 220°C, place a rack on a baking sheet, and set aside. Bring a large saucepan of water to a boil.
Place the lobster tails in a large heatproof bowl, pour boiling water over them to cover, and let stand until the shells begin to turn pink, about 4 minutes.

Using kitchen shears, cut the shell and remove it from the meat. Insert a wooden skewer along each tail to keep the lobster flat and prevent it from curling during baking. Set the tails aside.
In a medium microwave-safe bowl, melt 4 tablespoons butter in 30-second intervals for about 1 minute. Add the spinach, garlic, lemon zest, a large pinch of salt, and some freshly ground black pepper; set aside.
In a medium nonstick skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the mushrooms, thyme, a pinch of salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms are softened and beginning to brown, about 5 minutes.
Roll each sheet of puff pastry into a 27.5 cm square. Spread half the spinach mixture on each sheet and sprinkle with half the mushrooms. Cut each sheet in half to form 4 rectangles. Place a lobster tail at one end of each rectangle, parallel to the short edge. Roll the dough with the filling and lobster into a roll and place it on the prepared baking sheet. Brush the dough with beaten egg.
Bake until golden brown, 20-25 minutes. Remove the skewers, cut the rolls widthwise into pieces, and serve with lemon wedges.

Categories:

recipe / Recipes for two / Festive dishes / Valentine's Day / Appetizers / Fish appetizers / / Food Network - recipes / European cuisine / English cuisine

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