"Adult" Lobster Roll Puff Pastry

5 from 7 votes

"Adult" Lobster Roll Puff Pastry

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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Servings: pastries

Author: Grace Vallo

Ingredients

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
Salt

Instructions

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.

Video

Notes

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!

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