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Lobster Wellington

0.5 oz Clarified Butter
2 oz Extra Virgin Olive Oil
2 oz Round Onions, chopped
2.5 oz Fresh Shallots, minced
5 oz Fresh Spinach
1 T Water
6 oz Wild Rice, cooked
1ea 6 oz Lobster Tail, chopped
4 oz Fresh Scallops, chopped
3 oz Fresh Shrimp, chopped
Salt & Pepper to taste
Puff Pastry, 6 inch square
Egg wash (egg and water mixture)

Dill Cream Sauce:
0.25 oz Round Onions, chopped
0.5 oz Clarified Butter
16 oz Heavy Cream
4 oz White Wine
1 T Fresh Dill, minced

Preheat a pan or skillet with clarified butter and 1 oz of olive oil, setting the extra olive oil aside. Add onions and shallots first to caramelize. Then add spinach and saute vegetables altogether. Add water to help steam the veggies. Throw in cooked wild rice and stir. When cooked, remove from heat and place aside. Next, prepare seafood by preheating a pan with the left over olive oil that was set aside. Take lobster, scallops and shrimp placing them in the pan and saute. Do not overcook. Sprinkle with salt and pepper. Remove from heat when cooked. Then lay a puff pastry square on a flat surface. Spoon some of the wild rice mixture in the center and top off a similar portion of the cooked seafood. Brush the sides of the puff pastry with egg wash (egg and water mixture.) This makes it easier to bind the pastry together. Fold the ends of the puff pastry together and wrap the contents of the pastry. Secure the folds by gently pressing down on the ends and wherever folded. May take a spatula or flat serving tool to help lift the pastry and place onto a non-stick pan or pie tin that's been coated with cooking oil.

Brush a light coat of egg wash on top of the puff pastry to prepare for baking. Place in preheated oven of about 350 degrees for about 25 to 30 min. Meanwhile, prepare dill cream sauce by heating a saucepan with clarified butter. Throw in the onions and cook till slightly caramelized. Add cream, wine and dill, stirring occasionally. Season with salt and pepper. When lobster pastry is baked and dill cream sauce is heated, pour dill cream sauce on the surface of a serving plate and place the lobster pastry on top. Serve.