Lobster Tail Pastry
Crispy puff pastry shells filled with a creamy mushroom and artichoke ragù that mimics the sweetness and tender texture of lobster. Italian-inspired comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 8g
Ingredients
- ½ pound (1 sheet thawed) frozen puff pastry sheets
- 12 ounces cremini mushrooms
- 14 ounces (drained) canned artichoke hearts
- ¾ cup heavy cream
- 2 medium shallots
- 2 cloves garlic cloves
Instructions
- 1
Remove the puff pastry sheet from the freezer and let it thaw at room temperature for 10 minutes until it is soft enough to cut without cracking.
- 2
Place a 12-inch cast iron skillet on a baking sheet and slide both into the oven set to 400°F; wait for the beep or light confirming the oven is preheated, about 10 minutes.
- 3
Place each mushroom cap stem-side down on a cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread.
- 4
Drain the artichoke hearts in a fine-mesh sieve, letting water fall through; rinse them under cold water and pat dry with paper towels.
- 5
Cut each shallot in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-moons about the thickness of a dime.
- 6
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 7
Unroll the thawed puff pastry onto a cutting board and cut it lengthwise and crosswise into four equal rectangles, each about 4 inches by 5 inches.
- 8
Pour 2 tablespoons of olive oil into the preheated skillet (it will shimmer and smoke slightly), then add the sliced mushrooms in a single layer, pressing gently to make contact with the hot pan.
- 9
Let the mushrooms sit undisturbed for 2 minutes until the bottoms turn golden-brown like honey, then stir once and cook for another 2 minutes until most edges are colored.
- 10
Slide the skillet out of the oven onto a trivet, then add the minced garlic and sliced shallots directly to the mushrooms and stir constantly for 30 seconds until the smell becomes strongly fragrant.
- 11
Pour in the heavy cream slowly while stirring in a circular motion to distribute it evenly, then add the drained artichoke pieces and stir until fully combined.
- 12
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then taste a small spoonful and add more if needed.
- 13
Arrange the four pastry rectangles on a separate baking sheet in a single layer, leaving 1 inch of space between each piece.
- 14
Slide the pastry sheet into the oven and bake until the pastry puffs up and turns deep golden-brown on all edges, about 12 minutes.
- 15
Remove the pastry sheet from the oven and place it on a trivet to cool for 1 minute, so the pastry firms up slightly and will not collapse when filled.
- 16
Place each warm pastry rectangle on an individual dinner plate, positioning it in the center.
- 17
Spoon the warm mushroom-and-artichoke cream sauce in a small mound on top of each pastry rectangle, dividing it evenly among the four plates.
- 18
Tear three or four small fresh basil leaves if you have them and place them gently on top of each mound, then serve immediately while the pastry is still warm and crispy.
Tools you’ll need
- 12-inch cast iron skillet
- baking sheet (2)
- cutting board
- chef's knife
- fine-mesh sieve
- paper towels
- wooden spoon
- measuring cups
- measuring spoons
- trivet
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