Lobster Feuille De Brick Recipe

If using live lobster, cook and remove meat: bring a large pot of salted water to a rolling boil, add lobster, cook 8–10 minutes for 1–1.5 lb lobster. Remove, cool, pick meat from tail and claws and chop into 1/2-inch pieces. If using pre-cooked lobster, chop pieces to about 1/2 inch and proceed.

In a medium skillet, melt 2 tbs unsalted butter over medium heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Pour in 2 tbs dry white wine to deglaze the pan; let simmer until nearly evaporated, about 1–2 minutes.

Stir in the chopped lobster meat and cook gently for 1–2 minutes to warm through. Do not overcook—the lobster should remain tender.

Lower the heat to low and add 3 tbs heavy cream, lemon zest, lemon juice, chopped tarragon, and chives. Stir to combine and let the mixture come together for 30–45 seconds.

Season with sea salt and freshly ground black pepper to taste (about 1 tsp salt, 1/2 tsp pepper). Remove from heat and let the filling cool to warm (5–10 minutes).

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a sheet if you plan to bake. Alternatively you can pan-fry the parcels in a skillet for a crisp golden finish.

Prepare a simple sealing paste by whisking the all-purpose flour with the cold water until smooth (a glue-like slurry). Keep nearby.

Lay one feuille de brick sheet flat on a clean work surface. Working quickly (brick pastry dries fast), brush a thin layer of the melted butter over the sheet to keep it pliable and to aid browning.

Cut the sheet into 2 rectangles (or use whole sheets for a larger parcel). Place about 2–3 tbs of the cooled lobster filling near one edge of each rectangle, leaving a border all around.

Fold the short edge over the filling, then fold the sides in and roll into a neat cigar or triangular parcel (traditional triangle or envelope fold). Seal the final edge with the flour slurry to prevent opening during cooking. Repeat with remaining sheets and filling — this recipe yields about 6 small parcels.

Brush each parcel generously with melted butter. If baking, place parcels on the prepared baking sheet and bake 10–12 minutes until golden and crisp, turning once halfway through. If pan-frying, heat 1 tbs neutral oil in a nonstick skillet over medium heat and fry parcels 2–3 minutes per side until uniformly golden and crisp, adding more butter to finish if desired.

While parcels cook, whisk together 3 tbs crème fraîche with 1/2 tsp lemon juice and 1/2 tsp lemon zest; season lightly with salt and pepper to taste. This will be a tangy spoonable sauce beneath the parcel.

Portion the warm parcels onto plates. Spoon a small dollop (about 1 tbs) of the lemon crème fraîche on each plate as a bed for the parcel.

Top each parcel lightly with smoked trout roe (about 1/2 tsp to 1 tsp per parcel, total 2 tbs used across servings). Garnish with microgreens or a sprig of dill and a scattering of extra lemon zest.

Serve immediately while the feuille de brick is crisp so the contrast of crunchy pastry, tender lobster and silky roe is at its best.