Golden Lobster Puff Pastry Cups
Delightful and elegant appetizer filled with a rich lobster mixture, perfect for social gatherings and holiday parties.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Pastry Cups
- 1 sheet puff pastry, thawed and cut into 6 to 8 squares Ensure the pastry is thawed before cutting.
- 1 egg beaten (for egg wash) Provides a golden color when baked.
For the Filling
- 0.5 cup cooked lobster meat, chopped You can use frozen lobster meat, just thaw it completely.
- 0.25 cup cream cheese, softened Makes the filling creamy.
- 0.25 cup shredded mozzarella Can be substituted with other cheeses.
- 2 tbsp grated Parmesan cheese Adds flavor and richness.
- 1 tbsp mayonnaise Contributes to the creaminess.
- 1 tsp Dijon mustard Provides a slight tang.
- 1 clove garlic, minced Enhances flavor.
- to taste Salt and freshly ground black pepper Season to preference.
- 1 tbsp chopped fresh chives or parsley, for garnish Optional garnish for presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease a muffin tin to prevent sticking.
- Cut your thawed puff pastry into 6 to 8 squares and press each square into a muffin cup.
- In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, minced garlic, shredded mozzarella, and Parmesan cheese. Mix until smooth.
- Fold in the chopped lobster meat, season with salt and pepper, and mix to combine.
- Spoon the lobster filling into each pastry cup, being careful not to overfill.
- Brush the edges of the pastry with the beaten egg.
Cooking
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until golden and bubbly.
- Let the cups cool for 2 to 3 minutes, then remove from the muffin tin.
- Garnish with chopped chives or parsley before serving.
Notes
Best served warm, with a salad or a citrus-based dip. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain flakiness. You can make the filling ahead of time and store in the fridge.