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Lobster Wellington

Lobster Wellington
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Sweet and succulent lobster combined with a bright and savory herb butter, Prosciutto di Parma, and asparagus before being baked in flaky puff pastry. 

  • Author: Nicole Stover
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: Seafood Entree
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 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

  1. 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.
  2. Flip the lobster over and cut down the center of the bottom of the shell, stopping at the tail.
  3. Gently use your fingers to pull the shell away from the lobster meat, leaving the tail. 
  4. Heat a saucepan or skillet over medium heat with the butter.
  5. Add the shallots and garlic and cook for 2-3 minutes until fragrant and the shallots are translucent. 
  6. 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.
  7. Lightly roll out the puff pastry until it’s an even thickness. 
  8. Cut out two rectangles per lobster tail that are 1/2″ wider than the lobster meat.
  9. Brush both sides of the lobster meat with the herb butter. Tightly wrap the meat in a piece of prosciutto.
  10. 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.
  11. 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.
  12. Repeat with the second lobster tail.
  13. 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.
  14. Preheat your oven or grill to 400 degrees.
  15. Whisk together the egg and water. Brush over the top of the puff pastry and the edges. Sprinkle with flaky sea salt.
  16. 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. 

Find it online: https://beachgirlgrills.com/lobster-wellington/