"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. The Step-By-Step VIDEO is on my YouTube channel!"
Lobster & Leek Puff Pastry
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/3 pound cooked & chopped lobster meat
- 7 ounces good quality puff pastry dough
- 1 leek
- 2 tablespoons salted butter
- 1 zested lemon
- 2 tablespoons snipped fresh chives
- salt & pepper
Method
Step 1
Preheat oven to 375 degrees, or according to cooking instructions on puff pastry box.
Step 2
For leeks: 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, salt, pepper, and leeks. Let butter melt and sweat leeks for about 2 minutes over high heat.
Step 3
For puff pastry: Place puff pastry dough on a greased baking sheet. Cut into 2 same-sized rectangles. Use a cereal bowl to make a gentle, round imprint in the dough. Place leeks inside the circular imprint of each piece of dough. Fold over the excess dough onto the leeks to create a rustically round galette.
Step 4
To bake: Bake for 20-25 minutes until golden brown (or according to puff pastry package instructions).
Step 5
For lobster: 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.
Step 6
To serve: Place warm lobster on top of leeks. Garnish with lemon zest. Serve with lemon wedges if desired.