Description
This exquisite pastry lobster tail recipe offers a luxurious dining experience combining delicate, buttery puff pastry with rich, sweet lobster. It's an elegant dish, yet simple enough for any home cook, perfect for special dinners, holidays, or treating your family.
Ingredients
2 sheets Frozen Puff Pastry
4 (4-5 oz) Lobster Tails
2 tablespoons unsalted Butter
1/2 teaspoon Garlic Powder
1/4 teaspoon Paprika
1 tablespoon chopped Fresh Parsley
1 Egg
To taste Salt
To taste Black Pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper
- Thaw the puff pastry according to package directions. Gently unfold each sheet onto a lightly floured surface
- Prepare the lobster tails. Pat them dry with paper towels
- In a small bowl, combine the melted butter, garlic powder, paprika, salt, and pepper. Brush this mixture generously over each lobster tail
- Cut each puff pastry sheet into two equal squares. You will have four squares in total for your four pastry lobster tails
- Place one buttered lobster tail onto the center of each puff pastry square. Sprinkle with fresh parsley
- Bring the corners of the puff pastry up and over the lobster tail, pinching the seams to seal securely. You can leave the tail end exposed for a decorative touch
- Beat the egg with a tablespoon of water to create an egg wash. Brush the tops and sides of the wrapped lobster pastry parcels with the egg wash
- Place the pastry lobster tails on the prepared baking sheet
- Bake for 18-22 minutes, or until the pastry is golden brown and puffed, and the lobster is cooked through (opaque and firm). Internal temperature of the lobster should be 140-145°F (60-63°C)
- Remove from the oven and let rest for a few minutes before serving
Notes
Always ensure your puff pastry is properly thawed but still cold for best results, as this helps it puff up beautifully.
Don't overcook the lobster; it becomes rubbery very quickly. A meat thermometer is highly recommended to ensure proper doneness (140-145°F).
Make sure to seal the pastry seams well to prevent the butter from leaking out.
A good egg wash provides a gorgeous golden sheen to your pastry.
Do not rush the thawing of the puff pastry.
Substitutions: Dried parsley or a pinch of dried dill can replace fresh parsley. For an extra kick, add a tiny bit of cayenne pepper to the butter mixture. Experiment with other herbs like chives or tarragon. For a richer dish, spread a thin layer of Boursin cheese or herbed cream cheese onto the puff pastry before adding the lobster. A slice of lemon can be added to each lobster tail before wrapping.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Place leftovers on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Be careful not to overcook the lobster. An air fryer at a lower temperature also works well to crisp up the pastry.
Make-Ahead: You can assemble the pastry lobster tail parcels up to an hour in advance and keep them chilled in the refrigerator. Brush with egg wash just before baking to ensure the best pastry texture.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry lobster tail
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
Keywords: lobster, puff pastry, special occasion, elegant, easy, dinner, baked