Ingredients:

  • 8 oz Cooked Lobster Meat, rough chopped and drained
  • 1 small Shallot, finely minced
  • 1 Tbsp Unsalted Butter
  • 2 Tbsp Dry White Wine (optional)
  • 1/4 cup Heavy Cream (35% fat)
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Lemon Zest
  • Salt and Freshly Ground Black Pepper to taste
  • 1 sheet All-Butter Puff Pastry (approx. 10x15)
  • 1 Large Egg, beaten
  • 1 tsp Water
  • Pinch of Flaky Sea Salt (for finishing)

Instructions:

  1. Melt butter in a small pan over medium heat. Add minced shallot and cook gently until translucent (about 3 minutes).
  2. If using wine, pour it in, scraping up any browned bits, and let it bubble away until reduced by half.
  3. Reduce heat to low. Stir in the heavy cream, chives, parsley, and lemon zest. Season generously with salt and pepper. Simmer for 1 minute until slightly thickened. Remove from heat and chill mixture completely (about 20 minutes).
  4. Once the cream mixture is cool, gently fold in the chopped lobster meat. Taste and adjust seasoning.
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Unroll the puff pastry sheet. Cut the sheet lengthwise into two equal rectangles. Divide the lobster filling evenly into four equal mounds.
  7. Place one mound of filling near one end of a pastry rectangle. Brush the edges of the pastry around the filling with the egg wash (beaten egg + water mixture). Fold the long side of the pastry over the filling to create a long log shape, pressing out air pockets, and crimp the edges firmly with a fork to seal completely.
  8. Cut the long log into four equal portions (four sealed parcels). Place these seam-side down on the prepared baking sheet.
  9. Brush the tops of all parcels generously with the remaining egg wash. Using a sharp knife, cut two small slits (vents) into the top of each parcel to allow steam to escape, then sprinkle with flaky sea salt.
  10. Bake for 20–25 minutes, rotating the tray halfway through, until the pastry is puffed high, deep golden brown, and cooked through.
  11. Let the parcels rest on the baking sheet for 5 minutes before serving warm, perhaps with a squeeze of fresh lemon.