Pop open the champagne and let’s ring in the New Year! Sweet, tender, and succulent lobster hugged in salty Prosciutto di Parma and snuggled in buttery puff pastry is a celebration unto itself. Lobster Wellington is a festive dish that will elevate any special occasion.
There is just something about lobster that can take any meal and turn it into a lifetime memory. From summer nights dining al fresco with Grilled Lobster with Miso Ginger Butter to this seafood version of a classic Wellington, the mighty clawed crustacean is a singular ingredient that can turn the ordinary into extraordinary.
Why You’ll Love This Recipe
Unlike a traditional beef Wellington, this recipe for Lobster Wellington requires a few less steps while being deliriously delicious and decadent. Using common ingredients found in a beef Wellington such as puff pastry and Prosciutto di Parma, this is a spin on the classic yet firmly rooted in the sea.
- Easy Process – The most difficult part of this recipe is removing the shell from the meat of the lobster while leaving the tail intact. However, with a good pair of kitchen shears and a little patience this only takes a couple of minutes.
- Make Ahead – This entire recipe can be made in the morning and then baked when you are ready to serve. Not only does this free up your time but puff pastry is best cooked when cold.
- Minimal Ingredients – While lobster is a luxury ingredient, there are only a handful of easily accessible ingredients that play supporting actor.
- Texture – While the tenderloin in beef Wellington gets seared, there is no par cooking of the lobster in this Wellington recipe. The lobster meat gently steams as the puff pastry cooks creating that perfectly tender bite of lobster.
Tools for Lobster Wellington
- Kitchen Shears – Using sharp kitchen shears makes it easy to remove the shell from the lobster tail without damaging the meat. Take your time!
- Pastry Brush – Is there anything better than golden and glossy crust? A pastry brush is the perfect tool to apply your egg wash.
- Parchment Paper – Prevents your puff pastry from sticking to your pan and also helps cook the bottom and keep it dry and flaky.
Ingredients
There is something magical about seafood en croute, or seafood encased in the flaky and buttery embrace of puff pastry. These ingredients are all about balancing the sumptuous flavor and texture of the lobster and flaky puff pastry with just the right pop of fresh flavors.
- Lobster Tails – You will want medium to jumbo sized lobster tails for this recipe, or between 7-10 oz each. This will ensure that the meat cooks through without cooking too quickly. Always know your source when purchasing lobster. These tails came from LobsterAnywhere and are Maine Grade A, hard shell lobster tails. They’re sustainably sourced and hand selected.
- Unsalted Butter – Because the prosciutto is salty, save the salted butter for your English muffin in the morning. Using unsalted butter allows you to control the sodium.
- Soft Herbs – Pick your favorite combination. I used a combination of chives, dill, and tarragon. Parsley and chervil are other options. You can do a combination or just one. These bring bright, fresh flavor to balance the richness.
- Lemon Zest – Adds a sunny pop of bright flavor. The oils in the lemon zest give you that lemon flavor without diluting the butter or overpowering the lobster meat.
- Shallots – Gives a mild and delicate onion flavor and echoes the sweetness of the lobster.
- Garlic – Adds a savory pop.
- Asparagus – The sweetness of the asparagus pairs well with both the lobster and herbs while also giving the delicate meat structure.
- Puff Pastry – Go ahead and reach for that frozen food powerhouse. This is a great shortcut for many different recipes.
- Egg Wash – Whisk together an egg with a tablespoon of water to give your puff pastry that glossy, glamorous, and golden finish.
- Flaky Sea Salt – Adds a little texture and flavor to the puff pastry.
How to Make Lobster Wellington
Skip the gift wrapping and give the gift of lobster en croute. While this Wellington recipe will have your loved one oohing and ahhing, it couldn’t be any easier.
- Buttah Makes Everything Bettah – Heat a skillet or saucepan on medium heat and add your butter, shallots, and garlic. Sauté your aromatics until they are fragrant and translucent. Stir in your herbs, lemon zest, and asparagus tips. Allow the asparagus to cook for one minute. It will turn bright green. Remove the butter mixture from the heat.
- Lobstah Tail – Place your lobster tails on a sturdy surface. Use kitchen shears to cut down the middle of the top of the shell, stopping at the tail fin. Flip your tails over and repeat the process with the bottom side of the lobster tails. Use your fingers to carefully pull the lobster meat away from the shells. Don’t worry it they don’t look 100% perfect because they will be wrapped in both prosciutto and puff pastry.
- Cut – Lightly roll out your puff pastry until it is an even thickness Cut out two rectangles per lobster tail that are half an inch wider than the lobster meat. Again, don’t worry if they aren’t perfectly straight.
- Wrap – Brush both sides of your lobster meat with the herb butter. Tightly wrap the lobster meat in a piece of prosciutto. Lay 3-4 asparagus tips in the center of a piece of puff pastry before placing the wrapped lobster tail on top of them. Add a few more lobster tips on top. Top the tail with the second piece of puff pastry. You can gently pull down to make the edges meet. Use a fork to thoroughly crimp all of the edges.
- Chill – Place your lobster tails on a parchment paper lined baking sheet and allow them to refrigerate for 15 minutes while you preheat your oven to 400 degrees. You can do this portion earlier in the day.
- Bake – Brush your puff pastry with the egg wash and sprinkle on the flaky sea salt. Bake your lobster Wellington for 18-20 minutes or until it is golden brown. You can carefully insert a digital thermometer to make sure your lobster is 140 degrees.
What is Beef Wellington?
While no one knows the original origin of beef Wellington, it’s a beef recipe with English influence that historians often link to Arthur Wellesley, 1st Duke of Wellington…even if there is no mention of him ever actually eating this delicacy. The common components of this recipe includes beef tenderloin, pâté, and a finely minced mushroom, onion, and herb mixture called Duxelles. Prosciutto or Parma ham are also often added to help keep the puff pastry dry.
Other variations of Wellington have been created such as salmon en croute and salmon Wellington, pork tenderloin Wellington, and even vegetarian versions with beets and cabbage.
Tips From the Beach
Every component of this lobster Wellington recipe plays a part in both texture and flavor. To ensure that your puff pastry is flaky, you want to make sure that you keep it cold. Allowing it to refrigerate before baking will reharden the butter. As the butter melts that’s what helps creating the flaky texture. While you want to bake your puff pastry from a cold temperature, you also want to cook it in a hot oven or grill. Follow the directions for your specific brand of puff pastry but most of them bake at 400 degrees. This holds true for any puff pastry recipe.
This recipe can be made on the grill or in the oven. If baking it on a gas or charcoal grill fully heat it to 400 degrees and then bake it indirect.
Frequently Asked Questions About Lobster Wellington
What size lobster tails work best for Lobster Wellington?
You will want to use medium sized lobster to allow the meat to cook without overcooking and becoming tough. Look for lobster tails that are between 7-10 ounces each.
At what temperature do I bake Lobster Wellington?
Always cook puff pastry at the recommended temperature for your particular brand. It is usually 400 degrees.
At what temperature do I cook lobster tails to?
To make sure that your lobster meat remains tender and not tough always cook it to 135-140 degrees.
Lobster Wellington
Sweet and succulent lobster combined with a bright and savory herb butter, Prosciutto di Parma, and asparagus before being baked in flaky puff pastry.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Seafood Entree
- Method: Bake
- Cuisine: American
Ingredients
- 2 Lobster Tails, 7-10 ounces each
- 6 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 garlic clove, grated
- 12–16 asparagus tips
- 1/2 tablespoon lemon zest
- 3 tablespoons soft herbs, such as chives, dill, and tarragon
- 2 pieces Prosciutto di Parma
- 2 pieces puff pastry, defrosted according to package directions
- 1 egg
- 1 tablespoon water
- Flaky Sea Salt
Instructions
- Place your lobster tails on a sturdy surface. Use kitchen shears to cut down the top center of the shell, stopping at the tail fin.
- Flip the lobster over and cut down the center of the bottom of the shell, stopping at the tail.
- Gently use your fingers to pull the shell away from the lobster meat, leaving the tail.
- Heat a saucepan or skillet over medium heat with the butter.
- Add the shallots and garlic and cook for 2-3 minutes until fragrant and the shallots are translucent.
- Add the lemon zest and herbs along with the asparagus tips. Toss to combine. Let the asparagus cook for 1 minute. Remove from the heat.
- Lightly roll out the puff pastry until it’s an even thickness.
- Cut out two rectangles per lobster tail that are 1/2″ wider than the lobster meat.
- Brush both sides of the lobster meat with the herb butter. Tightly wrap the meat in a piece of prosciutto.
- Place 3-4 asparagus tips in the center of a piece of puff pastry. Place the wrapped lobster meat on top of the asparagus. Top with 3-4 more asparagus tips.
- Place the second piece of puff pastry on top and pull the edges down gently so they meet the bottom half. Use a fork to crimp and seal the edges.
- Repeat with the second lobster tail.
- Place the lobster tails on a baking sheet lined with parchment paper. Allow them to chill at least 15 minutes. This portion can be made earlier in the day.
- Preheat your oven or grill to 400 degrees.
- Whisk together the egg and water. Brush over the top of the puff pastry and the edges. Sprinkle with flaky sea salt.
- Bake the lobster tails for 18-20 minutes or until the puff pastry is golden brown and the internal temperature of the lobster is 140 degrees.
Notes
This can be baked on the grill or in the oven. If making this on a gas or charcoal grill, heat the grill to 400 degrees and then bake indirect. It will take slightly longer.
Use your favorite combination of softer herbs for this recipe. Flat leaf parsley, chervil, dill, tarragon, and chives are all excellent options with seafood.
Can I substitute lobster meat for the tail?
Absolutely! Cut out your puff pastry more like you’re making a Pop Tart. Put a piece of the prosciutto on the bottom, leaving a little border of puff pastry. Pile your lobster meat on top. You can toss the lobster meat in the butter. Put the top piece of puff pastry on and use a fork to seal it up the same as if you were doing the lobster tail. Think of it more as a pop tart. But with the best ingredients of the sea.