Mad About Food: Recipe for romance

Buttery, sweet Lobster Wellington is confident to please any seafood lover

Mad About Food: Recipe for romance
Mad About Food: Recipe for romance

Lobster Wellington. (Savannah Blake/The Gazette)

The calendar year 2023 has gotten off to a great start out for me. I’m so energized to see what this new year will convey. It’s February presently, so hold on to your hats, guys, this 12 months may well fly by quicker than we imagine. In any function, let’s do our most effective to spread a whole lot of like alongside with optimistic power.

February is a thirty day period of celebrations to be relished by all. Some celebrate Black History Month and some Valentine’s Working day. Other individuals could celebrate World Cancer Working day. Whatever your explanation to rejoice, be absolutely sure to absorb the minute. In my view, no celebration is finish with no food stuff and beverages. I’m in a intimate mood for February, so I wanted to build anything very exclusive for my write-up this month.

I adore Food items Network and have been watching for nearly 20 many years, so when I received stumped on what new and fascinating recipe to generate, I went straight to the Food stuff Network’s web page and discovered an sophisticated but simple recipe for Lobster Wellington. I’ve never ever tried using Beef Wellington, but I got pretty excited to try out my hand at the lobster edition. In circumstance you haven’t recognized nevertheless, I like food.

Lobster Wellington is a flaky, buttery, sweet and zesty meal pocket that will definitely remember to any seafood lover. With sweet lobster tail and claw meat, paired with zesty lemon, earthy mushrooms, and a flaky puff pastry crust, how can you go completely wrong? It is both equally fancy and humble at the exact time. This is a stunning fragrant dish that even the young ones can enjoy.

I check out to hold my recipes simple yet mouth watering so that your friends and household will be begging for much more. I also like to continue to keep them as multipurpose as feasible simply because I want to motivate as a lot of persons as doable to be brave and creative when it comes to the culinary arts. It really is an art in my eyes.

This recipe is a beautiful visually and scrumptious. You can get absent or include almost any substances like with Beef Wellington. Critically, this dish can go from savory to sweet. Rustic and sophisticated. It just relies upon on your creativeness and desired style.

I’m betting that no issue what you incorporate or choose away from this recipe, it will however be a group pleaser. I approach to make this a component of my Valentine’s Day evening meal, and I hope you will test it shortly as effectively.

Now let us roll up our sleeves, clean our fingers and get began creating our incredibly possess edition of Lobster Wellington.

Access Michelle Madden at Da Munchie Plug LLC on Facebook.

Lobster Wellington. (Savannah Blake/The Gazette)


Lobster Wellington


4 8 ounces lobster tails in the shell (thawed if frozen)

6 tablespoons butter

1 10 ounce-offer of frozen spinach, thawed and squeezed dry

2 cloves finely chopped garlic

Zest of 1/2 lemon (added wedges for serving)

Salt and pepper to flavor

1 4 ounce-package deal of sliced mushrooms (any variety)

2 teaspoons thyme

2 sheets frozen puff pastry (from 17.3 ounce bundle, thawed)

1 large egg

4 picket/steel skewers


Preheat oven to 425 degrees. Put a wire rack on a baking sheet and set apart. In a compact pot boil some water.

Place the lobster tails (and claws if you have them) in a substantial heat-harmless bowl, pour the boiling water to go over and permit sit until the shells just commence to switch orange, about 4 minutes.

Applying your kitchen shears (or a knife but be watchful) lower the shells and take away the meat. Insert a picket skewer lengthwise by way of every single tail so that the lobster tails remain flat and do not curl up when cooking. Established aside.

In a medium bowl soften 4 tablespoons butter, stir in spinach, garlic, lemon zest, salt and pepper to flavor, set aside.

In a little skillet soften 2 tablespoons butter on medium large warmth. Incorporate mushrooms, thyme, salt and pepper to flavor then prepare dinner, stirring once in a while till mushrooms are soft and starting up to switch brown, about 5 minutes

Roll each puff pastry sheet into an 11-inch square baking pan. Distribute fifty percent the spinach on every sheet and distribute half the mushrooms on leading of that. Slice every sheet in fifty percent making 4 rectangles. Position a lobster tail at 1 stop of just about every rectangle, parallel with the brief side. Roll the pastry parts about the lobster and transfer to the ready baking sheet and then brush with the beaten egg.

Bake till deep golden brown somewhere around 20 to 25 minutes. Remove the skewers, slice widthwise into pieces and provide with lemon wedges.

Source: Tailored from Meals Community