Lobster Salad in Puff Pastry

Lobster Salad in Puff Pastry

These Lobster Salad in Puff Pastries are a great addition to your upcoming afternoon tea events.

Lobster Salad in Puff Pastry
Makes 24 servings
  • 1 (9.5-ounce) box frozen miniature puff pastry shells
  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 4 medium lobster tails, meat removed and chopped
  • 3 hard-cooked eggs, finely chopped
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon mayonnaise
  • Garnish: fresh thyme, micro greens
  1. Bake shells according to package directions.
  2. In a medium skillet, melt butter over medium heat. Add shallots, and cook until fragrant and nearly translucent, about 2 minutes. Add lobster, and cook until meat is opaque, about 5 minutes.
  3. Transfer cooked lobster to a large bowl, and let cool slightly. Add eggs, mustard, cayenne pepper, salt, black pepper, and mayonnaise; gently toss.

To see more read “A Festive May Day Tea,” on page 27 of the Teatime Bliss 2017 issue of Victoria.


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