Lobster En Croute Recipe

Prepare lobster meat

If using live lobster, bring a large pot of salted water to a rolling boil. Add lobster (2-3 lb total) and cook 8-10 minutes until shells are bright red and meat is opaque. Cool briefly, remove meat from shells, and chop the meat into 1/2-inch pieces. If using pre-cooked tails, thaw and chop to same size. Measure approximately 1.5 lbs chopped lobster meat.

In a medium skillet over medium heat, melt 3 tbs unsalted butter. Add minced shallots and cook 2-3 minutes until soft and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Pour in 1 cup dry white wine and increase heat to medium-high. Reduce by about half (4-6 minutes) to concentrate flavor. Scrape up any browned bits from the pan.

Lower heat to medium, stir in 1/2 cup heavy cream, 1 tbs lemon juice and 1 tsp Dijon mustard. Simmer gently 2-3 minutes until slightly thickened.

Add the chopped lobster meat to the skillet and toss gently to coat and warm through (1-2 minutes). Remove from heat and stir in 2 tbs chopped tarragon, 1 tbs chopped chives, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Transfer the lobster mixture to a bowl to cool to room temperature (at least 15 minutes). Cooling prevents the puff pastry from becoming soggy.

While lobster is cooling, make the Mornay: In a small saucepan over medium heat melt 2 tbs butter. Sprinkle in 2 tbs flour and whisk constantly to form a blond roux, cooking 1-2 minutes without browning.

Slowly whisk in 1 cup whole milk, a little at a time, until smooth. Bring to a gentle simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon.

Remove from heat and whisk in 1/2 cup grated Gruyère and 2 tbs grated Parmesan until melted and smooth. Season with 1/8 tsp nutmeg, 1/4 tsp salt and 1/8 tsp black pepper. Let cool slightly to lukewarm (so it won’t melt pastry).

Fold about half of the Mornay sauce into the cooled lobster mixture, reserving the remainder to brush or serve alongside. The mixture should be creamy but not watery—add more sauce if needed to reach a spreadable consistency.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.

Roll each puff pastry sheet lightly to even thickness (about 1/8-inch) and cut into portions: for two individual en croute servings, cut each sheet into two rectangles roughly 6x8 inches (adjust to serve size). You can also make one larger en croute by using full sheets.

Brush the edges of each pastry rectangle with a little beaten egg (mix egg with 1 tsp cold water). Spoon the lobster + Mornay filling onto the center of each rectangle, leaving a 1/2-inch border on all sides. Do not overfill.

Fold pastry to enclose the filling: bring long sides over to meet and then fold short ends, or fold into a sealed packet—press edges to seal. Trim any excess pastry. Transfer seam-side down to prepared baking sheet. If making decorative tops, cut shapes from scraps and reserve.

Brush the entire pastry surface with egg wash. Score the top lightly with a sharp knife for steam venting and decoration; avoid cutting through. If desired, attach decorative pastry cutouts with a thin layer of egg wash.

Optional: Chill assembled en croute in refrigerator 15 minutes to help pastry keep shape; this also improves puff.

Bake in preheated oven 20-30 minutes (time depends on size) until pastry is deep golden brown and cooked through. For smaller individual parcels plan on 20-25 minutes; larger logs may need 25-30+ minutes. Rotate pan halfway for even color.

Remove from oven and let rest 5 minutes. Brush with 1 tbs melted butter and sprinkle a pinch of flaky sea salt.

Serve immediately with reserved Mornay sauce warmed and spooned beside or drizzled on top, garnished with lemon wedges and microgreens or extra tarragon.