IMG_0771This is an original take on the classic beef Wellington recipe I learned in culinary school. It’s a smaller portion, but packed with loads of flavor and is a fantastic way to incorporate surf with turf. Because it is so rich and buttery, I recommend some fresh crisp  green asparagus to accompany, but it sits nicely on its own as well with a good prime rib or steak. I prefer to use the pre fab pepperidge farms puff pastry cups. Also ideal for holiday preparations. Serves 6-8 individual portions.

Lobster Wellington 

4-6 4oz Lobster Tails, meat pulled from tails and diced

1 pound of your favorite wild mushrooms, diced. I like chanterelles and shiitake

Several pats of soft butter, olive oil.

shallot and elephant garlic, finely diced.

sherry or white wine to deglaze the pan.

Parsely, thyme, chive for color

6-8 puff pastry shells, baked and hollowed out.

Gruyere or Gouda Cheese finely shaved.

Start by sautéing the shallots and garlic until soft and slightly colored in oil. Add diced mushrooms, and let sweat until reduced by half. Remove mushroom mixture to a plate and set aside. Add butter to pan, then add diced lobster to butter. Gently poach the lobster meat in the melted butter until cooked thru, about 4 minutes. Add mushrooms, and mix to combine. Turn up heat and let the mixture sizzle some before adding sherry or wine, Scrap all the browned bits off the bottom and let reduce for about  3 minutes or until there is very little liquid. Add your green herbs, toss to combine. Next, get your puff pastry ready to fill. Spoon in a few tablespoons,then set aside on a baking sheet, and top with finely grated cheese. if you have left over herbs, you can top the Wellington too, if you like. Bake briefly in 375 degree oven, just until the cheese melts. Serve immediately.

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