Lobster Wellington for 4 Servings

Instructions:

1. Pulse mushrooms in a food processor until finely minced (but not a paste).
2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic, sautéing until translucent.
3. Stir in mushrooms and thyme. Cook, stirring frequently, until all moisture has evaporated and the mixture is a dark, thick paste. Set aside to cool completely.
4. Whisk flour, eggs, milk, melted butter, and salt. Pour thin layers into a hot skillet to make 4 small, thin crepes. Set aside.
5. Season lobster tails with salt and lemon. In the same skillet, sear lobster in butter for only 2 minutes per side until undercooked in the center. Remove and let cool.
6. Place a crepe on a work surface, spread a layer of cooled mushroom duxelles, and place a lobster tail in the center.
7. Fold the crepe around the lobster to form a tight parcel, then wrap the parcel in a portion of puff pastry.
8. Brush the pastry with the beaten egg wash mixture and chill in the refrigerator for 30 minutes to set the shape.
9. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the crust is mahogany-colored and shatters upon impact.