Lobster & Artichoke Recipe

Prepare lobster

If using raw lobster tails, parboil or steam until opaque and cooked through (about 6–8 minutes for medium tails). Cool slightly and remove meat from shells, then chop into 3/4- to 1-inch pieces. If using pre-cooked lobster, chop and proceed.

Heat a 10-inch skillet over medium heat and add the unsalted butter. When melted and foaming, add the minced shallot and sauté 1–2 minutes until softened and translucent, stirring so it doesn't brown.

Add the minced garlic and cook 30–45 seconds until fragrant. Pour in the white wine (if using) and simmer 1–2 minutes to reduce slightly and lift any browned bits.

Add the chopped artichoke hearts to the skillet and cook 2–3 minutes to warm and marry flavors. Stir in the lemon zest and lemon juice.

Reduce heat to low and add the softened cream cheese, grated Parmesan, Dijon mustard, chopped parsley, salt, and pepper. Stir until the mixture is smooth and creamy. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

Fold in the chopped lobster meat gently so pieces stay intact. Warm just until lobster is heated through, about 1–2 minutes. Remove from heat and let cool 5 minutes to firm slightly for easier assembly.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Prepare pastry or buns

If using puff pastry: roll each sheet to even thickness and cut into desired shapes (two large rounds or 4 smaller squares). If using brioche buns: split and lightly toast cut sides on the baking sheet for 3–4 minutes. Place pastry/bun pieces on prepared sheet.

Spoon the lobster and artichoke filling onto the pastry shapes or onto the bottom halves of toasted buns, distributing evenly (about 3/4 cup filling per large portion). Leave a small border if using pastry so juices don't leak.

If using puff pastry, top with the second pastry piece and press edges to seal; use a fork to crimp. Brush tops or exposed bun halves with beaten egg or brush pastry with olive oil/melted butter for extra color and shine.

Bake in the preheated oven: puff pastry parcels for 12–16 minutes until golden and puffed; open-faced pastry or topped buns 8–10 minutes to warm through and brown edges. If buns were already toasted, 6–8 minutes to heat filling and meld flavors.

Remove from oven and let rest 2–3 minutes. Garnish with microgreens or extra chopped parsley and serve with lemon wedges alongside.

Optional serving suggestion: serve over a bed of lightly dressed baby greens or with a simple aioli (mix mayonnaise with a squeeze of lemon and a pinch of salt).