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Lobster Wellington

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Jeff Grossman

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Lobster Wellington

by Jeff Grossman » Mon Mar 06, 2017 3:47 am

Lobster Wellington
- serves 4

1# lobster meat
1.5 c cream (half and half, beurre montee...)
3-4 sprigs of thyme
1/4 c bread crumbs

2/3# chanterelles (hen of the woods, shiitake...)
3 tbsp butter (or equivalent EVOO or fat rendered from bacon)
2 stalks celery, chopped
1/2 tsp thyme

1 pkg puff pastry
1 egg (mixed with 1 tbsp water)


1. Chop a couple claws very finely. Save for sauce.

2. Poach lobster meat gently in cream and 3-4 sprigs of thyme. After 10 minutes, remove from heat. Discard thyme. Set aside most of the cream for sauce; should be nearly 1 cup. Mix bread crumbs into lobster.

3. Saute chanterelles and celery in butter, thyme, s+p until slightly wilted.

4. Roll out two sheets of puff pastry and cut each in half. Mound a goodly amount of lobster on the pastry, then mound a goodly amount of mushrooms on top of it. Dab pastry with egg wash, fold over and tuck under, apply egg wash over all, and cut a slit or two for air to escape.

5. Bake at 400* for 30 minutes.



Lobster Sauce

2 tbsp flour
2 tbsp butter
1/2 c white wine (brandy, broth...)
1/2 c half-and-half
1/2 tsp tarragon


1. Make a pale roux using butter and flour.

2. Mount the sauce with the wine, then half-and-half and the reserved poaching cream (above).

3. Add the reserved meat (above) and tarragon.

4. Keep warm and stir occasionally until ready to serve.
Last edited by Jeff Grossman on Wed Mar 08, 2017 12:51 am, edited 1 time in total.
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Re: Lobster Wellington

by Jeff Grossman » Mon Mar 06, 2017 3:58 am

A few notes:
- My local fishmonger provides 1# packs of lobster meat, saving me a lot of time. This is typically meat from four or more small creatures.
- My original sauce recipe used a 4-tbsp roux and it came out way too thick. I've cut it back to 2 tbsp but not sure exactly what texture it gives. I'm aiming for something pourable. (Using the poaching cream is, however, a winning idea.)
- My original Wellington recipe called for a few large leaves -- I chose butter lettuce -- to make a parcel of the lobster meat before placing it on the pastry. I was afraid of moisture seeping out. But the bread crumbs hold it together so well that I've junked the whole idea of a parcel-in-a-parcel.
- As with most lobster-and-cream dishes, this is a pretty mild flavor profile. If you do use Hens instead of Chanterelles, they will stand out. Still, I'd avoid a really delicate wine in favor of something with enough oomph to stand up to all that cream, and butter in the pastry, and potentially shroominess, and potentially thyminess (if you overdo). Chenin, Chardonnay, fizz, rose.
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Re: Lobster Wellington

by Jenise » Mon Mar 06, 2017 3:48 pm

Ah, I see, small lobster pieces glued with crumbs. Got it. Interesting re the parcel approach. No need to go there, I agree, except to prevent moisture seepage into the crust. That said, I wonder if a very thin slice of ham or mortadella, maybe lined with a spinach leaf or two for color would be stupid or interesting?

Re the wine additive, why not a white vermouth?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Jeff Grossman » Tue Mar 07, 2017 1:04 am

Right. I didn't do a whole tail because the pastry would disintegrate when you take a knife to it.

The wine was meant to be 'to drink with', not as an additive. Sorry that was unclear.

A bit of pork or greenery would be good, I think. A bed of chopped spinach under the lobster meat?
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Re: Lobster Wellington

by Jenise » Tue Mar 07, 2017 5:22 pm

Jeff Grossman wrote:Right. I didn't do a whole tail because the pastry would disintegrate when you take a knife to it.

The wine was meant to be 'to drink with', not as an additive. Sorry that was unclear.

A bit of pork or greenery would be good, I think. A bed of chopped spinach under the lobster meat?


AH! Then I'd go Sauvignon Blanc. Love it with Lobster and thyme.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Jenise » Tue Mar 07, 2017 5:22 pm

I'm going to make this for Bob's birthday, btw.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Jeff Grossman » Wed Mar 08, 2017 12:52 am

Happy Birthday, Bob!
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Re: Lobster Wellington

by Jenise » Wed Mar 08, 2017 4:03 am

It's a few weeks away, but I'll let him know!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Tom NJ » Wed Mar 08, 2017 8:52 am

Jeff, this sounds fantastic! Gonna put this on my 2-Try list for sure. Thanks for posting it!
"He ordered as one to the Menu born...."
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Re: Lobster Wellington

by Jenise » Tue Mar 28, 2017 12:03 pm

Today's the day. Bought a lovely prosciutto Bayonne in Vancouver yesterday for lining the pastry.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Hoke » Tue Mar 28, 2017 3:44 pm

Jenise wrote:I'm going to make this for Bob's birthday, btw.


Maybe you could surprise Bob during dinner with the painting you went back and acquired.
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Re: Lobster Wellington

by Hoke » Tue Mar 28, 2017 3:45 pm

And for those of us who don't indulge in lobstah that often, there's the 'poor man's lobster'---Monkfish. I think that would do well in the wellington.
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Re: Lobster Wellington

by Jenise » Tue Mar 28, 2017 7:47 pm

Hoke wrote:And for those of us who don't indulge in lobstah that often, there's the 'poor man's lobster'---Monkfish. I think that would do well in the wellington.


It would. But we're in Bellingham: no monkfish here! At least, I can get lobster.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Jeff Grossman » Tue Mar 28, 2017 11:04 pm

Swordfish might more closely match the texture of filet mignon. :)

What painting? Or am I missing some fun at the expense of the Bayonnaises?
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Re: Lobster Wellington

by Jenise » Wed Mar 29, 2017 4:42 pm

The painting: a Facebook post. We went to a pop-up dinner in a bakery--two sisters own the bakery and their brother cooks at Le Pied du Corchon in Montreal. When he comes out to Van on family visits, they put on these dinners. The bakery is currently decorated with highly earnest low-brow art by, I'm guessing, one of the old coots who comes to the bakery every morning for coffee. Several on my side of the table started critiquing the one over Bob's head, and he playfully pretended to not just love it, but want it. And so....
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Lobster Wellington

by Jeff Grossman » Wed Mar 29, 2017 10:40 pm

Jenise wrote: And so....

...it's hanging in his den? :twisted:
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Re: Lobster Wellington

by Jenise » Fri Mar 31, 2017 4:34 pm

NEVER! Looks like something your Aunt Vera painted--at her nursing home!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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