This is my ode to the classic hot buttered lobster roll. Instead of a roll, we’re talking flaky, light puff pastry. We’re adding in leeks for a complimentary sweet onion flavor, along with fresh chives and a touch of lemon zest. It’s like the little black dress of lobster rolls.
If you are from New England, you’re surely as obsessed with lobster rolls as I am. Even if you’re not from New England, I don’t know how you can dislike hot buttered lobster! This lobster puff pastry is my take on a warm lobster roll…but even better!
Serve with the Best & Only Roasted Tomatoes. It’s a wicked good combination.
What’s in Lobster Rolls?
I’m from Connecticut so there’s only one kind of lobster roll in my mind! It’s a warm buttered lobster roll.
This recipe is a take on that lobster roll, replacing a buttered bun for buttery puff pastry. I also add leeks to compliment the sweetness of the lobster! It’s crazy good.
How Do You Make a Lobster Roll?
The typical lobster roll is made by tossing lobster in butter and placing the buttered lobster in a buttery roll. Yum.
This lobster roll is “next level” yet SO easy. Simply sauté leeks in a pan with butter. Make a bed of leeks of pre-made puff pastry dough and bake until puffy and perfect. Add warmed, buttery lobster to the top of your puff pastry along with some fresh chives and a pinch of lemon zest. THIS is heaven.
What Kind of Lobster Is Best for Lobster Rolls?
You can typically buy pre-cooked fresh lobster meat in the grocery store’s seafood section or (even better) at your local fish market.
If not, you can steam your own lobsters. I buy two 1 ½ pound lobsters, or an extra one just for good measure and extra bites of lobster!
Add both lobsters to a large pot with 2 inches of boiling water. Steam in boiling water, covered, for 20 minutes.
The Best Bread for Lobster Rolls Is Puff Pastry!
Puff pastry is the absolute best bread for lobster rolls. It’s light, crispy and so buttery. There’s nothing better.
You can buy it right in the grocery store freezer section!
“Adult” Lobster Roll Variations
- Add lemon juice – serve your “adult” lobster rolls with lemon wedges and squeeze them right onto your puff pastries right before enjoying!
- Add double the lobster meat – really like your lobster rolls packed? Double the lobster meat!
What to Serve With “Adult” Lobster Rolls
- Chardonnay – yes. There’s no better pairing.
- Beer – or as we call it in these parts…beeyah!
- The Best & Only Roasted Tomatoes – tomatoes and lobster are an incredible duo.
- Raw Shredded Brussels Sprout Salad – lemony and fresh!
- Homemade Dill Pickles & Chips – the classics.
- 1/3 pound cooked fresh lobster meat cut into bite-sized pieces
- 7 ounces good-quality puff pastry dough
- 1 large leek
- 2 tablespoons snipped fresh chives
- 2 tablespoons salted butter
- 1 lemon zested
- If you’re steaming your own lobsters, add lobsters to a large pot with 2 inches of boiling water. Steam in boiling water, covered, for 20 minutes.
- Remove dark green part and root end of leek. Cut leek in half lengthwise, and slice in thin half-moons. In a small pot, add a tablespoon of butter, leeks, and salt to taste. Let butter melt and sweat leeks for about 2 minutes over medium-high heat.
- Place puff pastry dough on a lightly greased baking sheet. Cut dough into 2 same-sized rectangles. Spoon leeks on each rectangle, leaving a border around the edge of each tart as a crust.
- Bake for 20-25 minutes at 375 degrees until golden brown (or according to puff pastry package instructions).
- In the same pot as the leeks were sweated, add another tablespoon of butter and lobster meat. Over medium-high heat, toss lobster until just warm. Add chives during the last 30 seconds of warming.
- Place warm lobster on top of leeks on each tart. Garnish with lemon zest. Serve with lemon wedges if desired.
- You can steam your own lobsters instead of buying pre-cooked lobster meat. I buy two 1 ½ pound lobsters, or an extra one just for good measure and extra bites of lobster!