Lobster Puff Pastry Pizza - Plated
Love is in the air and there's nothing like a homemade and fancy lobster recipe to impress your girlfriend, husband, boyfriend, or wife on Valentine's Day -- Lobster Puff Pastry Pizza.
This pizza recipe is not any New York corner pizza joint’s pizza but one that turns some of my favorite ingredients into a luxurious pizza that one might find in a Parisian restaurant.
With many of the fragrant flavors you'd use in "bouillabaisse", a Provencal-style fish soup, the aromatic flavors in this pizza will excite all your senses.
For the seafood toppings, I like to use local seafood. Montauk lobster is delicious any time of the year, particular on special occasions such as Valentine's Day, local swordfish and Peconic bay scallops, which are in season til March. The steaming liquid for the seafood provides the aromatic Provencal flavors -- white wine, water, fennel, orange zest and saffron -- all ingredients in a traditional bouillabaisse.
And, for the vegetable toppings, I roast and chop vegetables to add to the bites of seafood: plum tomatoes, fennel and red pepper. I prefer fresh tomatoes when they are in season although good quality canned plum tomatoes, preferably organic, can be drained and gently squeezed to remove excess liquid and used as a substitute for fresh.
The sauce is simple: roasted plum tomatoes, red pepper, fennel and garlic. To keep the fennel moist, pour a hint of wine to the pan. Garlic and wine are used liberally in bouillabaisse.
I love the challenge of a hand rolled, folded and turned puff pastry made with flour, water and butter. However, it is very time consuming and easy to mess up. To save time, I suggest buying a good quality puff pastry that’s pre-made. Many of the finer supermarkets carry puff pastry (my Whole Foods sells Dufour Pastry Kitchens, a local, New York City brand).
To create visual excitement and convey the contents of the lobster puff pastry pizza, use cookie cutters to make tiny puff pastry lobsters, scallops and fishes. For me, the best part of making this pizza is assembling the cooked pizza on a serving platter and garnishing it with the puff pastry seafood creatures. Magnifique!
Like most pizzas, this Bouillabaisse pizza recipe is best when it’s made fresh and served immediately as puff pastry is more fragile than traditional pizza dough. Everything can be prepared ahead of time, and the crust baked and pizza assembled just before serving. Serve with a simple salad, light dessert, and a cold glass of bubbly champagne.
Happy Valentine's Day.
Super Easy Pepperoni Pizza Puff Pastry!
Prep them homemade pizza and deliver it in 25 minutes. I don’t hate it.
Okay. This might sound totally weird, but there is something about the holiday season that screams PIZZA to me. The season makes me crave pizza, and I don’t know if it’s because there are, like, a million and one other flavors happening with cookies and chocolate and peppermint and roast beef and twice baked potatoes, or if it’s even the fact that almost nothing is easier than pizza. You know?
And see, last year I made a killer meat lovers pizza. So it’s not just this year’s me, it’s last year’s me too. That’s like a whole other person.
My unsophisticated palette and pepperoni pizza mesh VERY well. It would be my death row meal, along with my mom’s pot roast, noodles with gravy and mashed potatoes. Classtastic.
This is embarrassingly easy. But I have a point behind it! My absolute favorite local pizza is from Vallozzis. They don’t deliver (it’s a restaurant), but for YEARS we have been going there and sitting in the bar just to order pizza. The crust is insanely flakey and pastry-like. Almost like pie crust, but in my opinion? Wildly better. It is so thin and buttery and again, flakey, that there is nothing else like it.
I actually find making regular pizza dough super easy, especially since I’ve been doing it for years. I’m sure that if I practiced making a pastry pizza dough and got the method down pat, it wouldn’t seem quite as intimidating, but right now it seems like something I’d rather buy than attempt to make myself. And it’s not just regular pie crust, but maybe if that was rolled thin enough, it would work? I dunno. I don’t want to try it right now. Whomp whomp.
Regardless, I tested it out with some frozen puff pastry because, hello, it’s ridiculously easy and oh-so delicious. I kind of sometimes maybe accidentally on purpose bake a little puff pastry just to eat it… alone. Like without any toppings or fillings.
Look at how fat and puffy that pizza is! I wish it stayed that way, but alas, it deflates once cooled. How dare it?!
At least we have the easiest, flakiest pizza to eat for the next two weeks!
Tips for making puff pastry pizza
- Make sure to thaw the puff pastry before rolling it out. If it&rsquos still frozen, it will crack and then you&rsquoll be sad. If that does happen for some reason, you can wait for it to come to room temperature and then use a rolling pin to gently press it back together &ndash but it&rsquos obviously better to avoid that step if at all possible.
- Slice the puff pastry sheet in half. It&rsquos enough to make two pizzas &ndash trying to make one big one can end up a little too wet in the middle. Having it split into two pizzas makes the distribution for cooking more even.
- Don&rsquot be afraid to pile on your veggies and cheese &ndash the more the merrier! My personal favorites are baby bella mushrooms, black olives, banana peppers, and/or mini pepperonis with a sprinkle of chili flakes. Crumbled Italian sausage and bell peppers are also freaking delicious.
- Use little to no sauce. As easy and customizable as this recipe is, I will warn you &ndash a heavy sauce may cause the pastry to get a bit soggy. So, I recommend no sauce or keeping it light. I promise you won&rsquot even miss it.
Just follow the recipe and swap my ingredients for your own. You&rsquoll be eating pizza in 20 minutes and it&rsquoll be awesome.
That&rsquos right, I said 20 minutes.
What are your favorite pizza toppings? Share your pictures with me on Facebook, Twitter or Instagram!
After you&rsquove made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
heart solid heart solid icon
How to Make Lobster Tail Pastry: Step by Step
No doubt, the most challenging part of this recipe is getting the outer crust right. You must be very patient! I found the most difficult step to be rolling the dough and applying the softened shorting to the thin dough because it is very easy to tear the dough.
Using a pasta machine is a must! In the bakery, they would use a dough sheeter. As you can see below, I also have a motor on my pasta machine instead of a hand crank to make things easier.
Suggested schedule, day 1 (make lobster tail pastry dough):
Mix and knead the dough for the exterior shell (see recipe below for this crispy layered outer shell).
Suggested Schedule, Day 2 (beginning to assemble the lobster tail pastry dough)
Remove dough from the refrigerator and slice the dough into 4 pieces.
Flour your work surface and roll out the dough slightly with a rolling pin
Add more flour to each side and begin passing the dough through a pasta machine beginning with the largest setting (that is a setting of ”)
After passing through the ” setting, pass through the settings of 1, followed by 2, then 3, and then 4 as shown here. Use a rolling pin to hold the dough but make sure you flour the dough well or it will stick!
This is what your dough will look like after passing one of the four pieces through the final recommended setting of ” – I don’t recommend going any thinner than the setting of 6. The dough should be rolled around a rolling pin but is shown here to you can see the length and thickness.
Next, carefully apply the shortening to the top of the thin sheet of dough (may use some on the other side too to prevent the dough from sliding around as you apply the shortening) and roll tightly into a cylinder/roll, pulling as you roll so it is tight and also stretching the width a bit more than it appears as it comes out of pasta machine, which limits the width.
This is my softened shortening (I simply stirred it up to soften it but it may need to be slightly warmed depending on season/kitchen temperature)
This is what my final roll/cylinder looked like – this is all four pieces of dough, rolled out thin, greased and then rolled (after you grease and roll the first piece you will continue by greasing and rolling the second, third, and fourth pieces of dough to make one big roll). Mine was about 3 to 4 inches in diameter and about 12 inches in length after I trimmed off the pointy ends.
Suggested Schedule, Day 3 (lobster tail pastry)
Slice, Fill with Cream Puff Dough, and Bake (then fill again with whipped ricotta cream)
This shows how many slices I was able to make from the roll that I made. Also, roll is shown after I cut off the ends, which were pointy (see above). Final roll length was about 12 inches.
As you can see, after slicing, the inside suggests that I could have rolled this tighter.
This photo shows the slices after I flattened a bit with the palm of my hand (top center) and unflattened (bottom right). If it is summer and very hot, you may want to refrigerate the slices if the shortening melts too much.
After flattening the slices, you will form a cone-like shape by pressing thumbs down into the sides and center gently.
Fill with cream puff dough as shown here. Use a little more than shown here. Fill it up!
Place filled pastries on a baking sheet lined with a silicone mat or parchment paper. Do not crowd the pastries and they will expand quite a bit depending on how much filling you placed inside.
This one failed! As you can see, the interior (the cream puff dough) collapsed because I didn’t bake for the full 30 minutes. If this happens, they won’t look great but you can manage to “inflate” them but piping the cream into the center of the cream puff. My mistake was pulling these out of the oven too soon!
Recipe: Delicious Lobster Filled Puff Pastry
Lobster Filled Puff Pastry. Lobster Puff Pastry Recipes on Yummly Lobsteries – Lobster Appetizers in PastryBinky's Culinary Carnival. Today I wanted to show you this very quick and easy version of the Italian pastry called Sfogliatelle or Lobster tails.
They are, in fact, 'easy as pie' – basically a savoury filling topped with either homemade pie crust or store-bought flaky puff pastry. Tender bits of lobster are nestled in golden brown puff pastry for an easy, elegant appetizer. Brush edges with egg fold dough over filling. You can cook Lobster Filled Puff Pastry using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Lobster Filled Puff Pastry
- It’s 6 of Pepperidge Puff Pastry Dhells.
- Prepare 1-2 of to 21/2 pound fresh steamed Maine lobster, meat remived.
- Prepare 4 tablespoons of salted butter.
- Prepare 2 of lemons cut into four wedges for eac lemon.
- It’s to taste of Salt and pepper.
- You need 1 tablespoon of fresh chopped parsley.
- Prepare 1 of large egg beaten with 1 tablespoon water (egg wash).
- Prepare of Cajun seasoning and Romano cheese as needed for sprinkling puff.
Do not bake Cups in a microwave or a toaster oven. Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Lobster Tails Lobster tails for breakfast? You can find italian pastries and more on our web.
Lobster Filled Puff Pastry instructions
- Chop lobster neat.
- Place pastry shells on parchment lined baking sheet, brush with egg wash and season with a sprinkle of Cajun seasoning and Romano cheeseBake according to package directions.
- Remove tops and hollow out shell.
- Meanwhile heat butter in a small skillet, add the juice of the 1/4 of thelemon and salt and pepper.
- Add lobster meat and parsley and turn off heat and baste lobster with butter.
- Fill hot pastry puffs with lobster using a slotted spoon to drain excess butter.
- Serve hot with lemon wedges.
Lobster Tails – Tastemade Recipes – Healt and fitness. Italian Cream Stuffed Cannoncini (Puff Pastry Horns) Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream I want to. Start by laying out your puff pastry. If you want to make this from scratch, you're welcome to, but a pre-package one will work just as well! Once the pastry is cut to size, you'll need to make some slices in the dough the object is to have eight or nine cuts of pastry on each side of the bar.
The Many Different Sfogliatelle Today
Consistent to most of Italian cuisine, sfogliatella has at least two variations in the Campania region, and another one outside Italy.
The two kinds of sfogliatelle in Campania are sfogliatella riccia and sfogliatella frolla while the one outside Italy is called aragosta or lobster tail. The lobster tail is most popular in the United States.
Fillings may vary from cheese to an almond paste to a creamy custard with candied peels.
First off is the Sfogliatelle Riccia. According to most Italian websites, this should be eaten hot, as in right out of the oven. It’s because like croissants, sfogliatella riccia loses its deliciousness when it becomes cold.
This variation is filled with a custard-like mixture of semolina, sugar, ricotta, eggs, candied citrus peels, with a hint of cinnamon.
And of course, the pastry sports its popular clam shape. The crust is very crunchy and the filling has just the right amount of sweetness, perfect for breakfast, brunch, or afternoon tea.
Now, the other kind you find in Campania is sfogliatella frolla, which is a much simpler version of the pastry. How? Well, it basically has the same yummy filling.
However, it uses a simpler dough called shortcrust, instead of the one with several layers. This type of dough is the one most often used for tarts and pies.
Last is the Americans’ version of this well-loved Italian pastry popularly called Lobster Tail.
It is filled with a whipped cream mixture, which is usually added after baking. Its dough is kind of similar to that of Sfogliatelle Riccia.
The filling is a kind of choux pastry that is injected into the center of the pastry shell, which puffs up the core and lends the pastry its delectable shape.
How to make Pizza Calzones:
Thaw the puff pastry according to the package directions, about 40 &ndash 60 minutes.
After the thaw time, preheat the oven to 400 degrees F.
Dice the green pepper and onion, if using.
On a floured piece of parchment paper, roll the puff pastry out to approximately 12 x 18 inches. Click for parchment paper.
Cut the pastry in half giving you two pieces approximately 12 x 9 inches each.
Pour 2 Tbsp pizza sauce onto each half of pastry, leaving a 1 ½ inch border near the edges.
Top with the pepperoni, green peppers, onions, and any additional topping ingredients you prefer.
Add half of the mozzarella cheese to each of the calzones.
Then top with another 2 Tbsp pizza sauce each.
Brush all around the edges with the egg.
Fold the pastry over the filling, stretching it out a little if needed.
Press the edges together really well with your fingers all the way around.
Then crimp with a fork all the way around.
Use a pizza cutter to cut round front corners if desired.
Brush beaten egg all over the tops of each calzone.
Cut a few slits in the top with a knife to let out the steam.
Place the parchment paper with calzones on top of a baking sheet. Click for a baking sheet.
Cool 10 minutes before serving and serve with extra sauce on the side, if desired.
Puff Pastry Pizza Calzones for Two
1. Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
2. Preheat the oven to 415ºF, then start on the pizza toppings.
1. In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
2. To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
3. Bake for 15 minutes the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
4. Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
Pizza Topping Ideas
Below are some of my favorite pizza topping combinations that I highly recommend trying. I always love the meat lover style pizzas.
For a meat lover pizza, use pizza sauce, pepperoni, ham, seasoned ground beef, and some crispy bacon bits. Top all of these ingredients with a generous amount of cheddar and mozzarella cheese.
Chicken and brie are one of my favorite combinations. To make the pizza, spread the base with some pesto sauce and top with shredded chicken, red onion, baby spinach, and some delicious strips of brie.
A classic, but certainly a must-try is pepperoni. Simply spread the base with pizza sauce and top with mozzarella cheese. Layer the pepperoni across the top of the cheese. I should also mention, I have a lovely pizza casserole that is worth making.
The last recommendation is a pulled beef pizza. On the pizza base spread some pizza sauce, then top with pulled beef, sliced bell peppers, and red onion. Finally, top with a combination of cheddar and mozzarella.
As there are so many pizza topping combinations that you can do, I would love to hear any of your favorites. To share your favorites, you can simply leave a comment at the bottom of this page.
If you want to see how to prepare these puff pastry pizzas quickly, then be sure to check out the video below. It takes you through everything you need to know for making this amazing tasty pizza.