Recipe: Luxe lobster puffs | Vancouver Sun

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Nothing says summer quite like seafood.

This recipe, shared by Chef Spencer Watts, elevates pastry puffs with a generous dollop of buttery lobster meat. A bit of an expert when it comes to the crustaceans — Watts created the Lobster Summer menu for the ATLAS steak + fish restaurants — the chef-created dish is perfect for sharing during your next home happy hour.

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Lobster puffs

6 oz (170 g) cooked lobster meat, chopped

Garlic butter mayo

1/2 cup (125 mL) mayo

1 clove minced garlic

2 tbsp (30 mL) butter

2 tbsp (30 mL) lemon juice

1/4 tsp (1 mL) salt

Place the butter into a heavy bottomed pan and melt gently over medium low heat. Add minced garlic and allow to steep for 2 minutes Combine mayonnaise and lemon juice in a bowl. Slowly drizzle the butter into the mayonnaise, whisking rapidly. Place in the refrigerator to set.

Puff pastry pin wheels

1 sheet puff pastry cut to 12×6 inch

2 tbsp (30 mL) onions, small dice

2 cloves garlic, minced

2 tbsp (30 mL) tarragon leaves, chopped

4 tbsp (60 mL) olive oil

7 anchovy fillets

1 tsp  (5 mL) salt

1 beaten egg (for egg wash)

Remove puff pastry from the freezer to thaw.

Preheat the oven to 375 F.

In a small pan over medium heat add 1 tbsp olive oil and diced onions. Cook for 5 minutes or until soft and lightly browned. Remove from heat and let cool.

In a food processor, combine caramelized onions and oil, tarragon, minced garlic, anchovy fillets and salt. Pulse until well-combined.

Cut the thawed puff pastry to 12×6 inch, making sure that the parchment paper is still underneath.

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Spread the anchovy caramelized onion mix evenly over the sheet of puff pastry. Roll the pastry over its self lengthwise creating a rolled log, brush the last inch of the pastry with egg wash to seal the roll. Place in freezer to firm up for 15 minutes.

Remove from freezer and cut the log into 1/2-inch slices, place those slices onto a parchment lined baking tray. Brush the pinwheels with egg wash.

Bake in a preheated oven for 10 minutes. Remove from oven and let cool to room temp.

Dress cooked lobster with the garlic butter mayo. Carefully spoon the lobster salad onto the pinwheels. Garnish with chopped chives, if desired. Enjoy.

Serves 2-4. 

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