lobster tail pastry recipe

Written ByJenny Smyth Posted on
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The Best lobster tail pastry recipe

I’m so excited to share with you my favorite lobster tail pastry recipe, which has become a staple in our household. This dish has a rich history, originating from the French culinary tradition.

The delicate flaky pastry and succulent lobster meat are a match made in heaven, and the best part is that it’s relatively easy to make. I remember the first time I tasted this recipe was at a family gathering, and it was love at first bite.

My kids can’t get enough of it, and I’ve even had to make double batches for our gatherings. The combination of buttery pastry, tender lobster, and subtle spices is truly divine.

Plus, it’s a great way to get some protein into our diet without feeling too guilty about the calories. As a busy mom, I appreciate how this recipe can be prepared ahead of time and reheated when needed, making it perfect for daily meals or special occasions.

My family loves how it looks like a fancy restaurant dish but is actually quite easy to make. We’ve even started serving it at casual weeknight dinners, and it always gets rave reviews.

Lobster Tail Pastry

4.5 from 1446 votes

Delicious lobster tails baked in a flaky pastry. This recipe serves 4 people and takes 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pastry

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water

For the Lobster Filling

1 lb lobster tails
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
1 tbsp chopped fresh parsley

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine flour and salt.
4Add cold cubed butter and mix until the mixture resembles coarse crumbs.
5Gradually add ice-cold water and mix until the dough comes together.
6Wrap the dough in plastic wrap and refrigerate for 15 minutes.
7While the dough is chilling, prepare the lobster tails.
8Cut the lobster tails in half lengthwise, removing the vein.
9Season both sides of the lobster tails with paprika, garlic powder, onion powder, salt, and pepper.
Set aside.
10Remove the chilled dough from the refrigerator.
11On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
12Cut the dough into 4 equal rectangles, each large enough to wrap around a lobster tail half.
13Place a lobster tail half in the center of each dough rectangle.
14Fold the dough over the lobster tail, sealing the edges with a bit of water.
15Place the wrapped lobster tails seam-side down on the prepared baking sheet.
16In a small bowl, whisk together the egg and milk to make an egg wash.
17Brush the egg wash over the top of each lobster tail pastry.
18Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the lobster meat is cooked through.
19The internal temperature of the lobster should reach 145°F.
20Remove from the oven and let it rest for 5 minutes before serving.
21While the lobster tail pastries are baking, heat olive oil and butter in a small skillet over medium heat.
22Add the chopped parsley and cook for 1-2 minutes, until the parsley is fragrant and the butter is melted.
23Drizzle the parsley butter over the lobster tail pastries before serving.

🔧Equipment

Mixing bowl
Rolling pin
Baking sheet
Baking brush
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Make sure the lobster meat is fully cooked and the pastry is golden brown. You can add additional seasonings to the lobster meat if desired.

One thing I love about this recipe is how versatile it is – perfect for both special occasions and everyday meals.

When storing leftover pastries, place them in an airtight container in the fridge for up to 3 days or freeze for longer storage.

To reheat, simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 10-15 minutes or until warmed through.

❓ Frequently Asked Questions About Lobster Tail Pastry

1. What type of lobster meat is best for this recipe?

For this recipe, you can use either fresh or frozen lobster meat. If using frozen, make sure to thaw it properly before using.

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