Ingredients
- 1 log 500 grams Formed Lobster, cut into four portions
- 4 tbsp 60 ml Olive Oil
- ½ large Onion, minced
- 3 each Garlic Cloves, minced
- 1 pound 454 grams Button Mushrooms, finely chopped
- 1 tsp 5 ml Dried Thyme
- 1 sheet Puff Pastry, thawed
- 1 each Egg, beaten
- to taste Salt & Pepper
Method
- Heat a medium pot to medium-high heat; add 2 tbsp oil.
- Add onions and garlic and sweat for 1 minute.
- Add mushrooms and thyme; reduce heat. Season with salt & pepper.
- Cook, stirring occasionally until mushrooms are softened and there is no liquid left; 12-15 minutes.
- Spread onto a baking sheet and allow to cool. This can be done ahead and refrigerated until ready to use.
- Preheat oven to 400oF.
- Heat a sauté pan over medium-high heat; add remaining oil.
- Season formed lobster with pepper and sear well on both sides; set aside.
- Place puff pastry flat on a cutting board. Roll out to half the thickness and cut into four squares.
- Place a portion of lobster on the right-hand side of each square. Top with a layer of mushroom duxelle.
- Brush puff pastry with egg wash and fold over lobster creating a rectangular package.
- Fold edges underneath the lobster creating a cylinder shape; pierce two small slits on top of each cylinder to allow air to escape while baking.
- Brush remaining egg wash over each wellington and place onto a baking sheet.
- Bake for 45-60 minutes or until golden brown. Remove from oven and serve hot.
Chef’s Tip
1 tbsp fresh thyme can be used to replace the 1 tsp dried thyme if desired.
Pico de Gallo
Ingredients
- 1 pound Plum Tomatoes, cored, seeded and small dice
- ½ each White Onion, small diced
- ½ cup 125 ml Fresh Cilantro, chopped
- 1 tbsp 15 ml Lime Juice
- 1 each Jalapeno, seeded and small dice
- 1 each Garlic Clove, minced
- to taste Salt & Pepper
Method
- Combine all the ingredients in a bowl and stir well.
- Cover and allow to rest at room temperature for 1 hour for the flavors to infuse.
