Lobsteries – Lobster Appetizers in Pastry

Lobster appetizers are easy, yet elegant appetizers for any occasion! They have a mixture of lobster, cheese, spinach, and mushroom, in a puffed pastry or phyllo crust!

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Sometimes, the old adage is right: necessity breeds invention. I came up with the idea for these delicious appetizers when cleaning out the freezer and refrigerator one day. They became an instant big hit, so since then, we make them a couple of times per year.

They feature lobster, mushrooms, spinach, and cheese wrapped in flaky phyllo or puffed pastry crust. They are unique, so when we bring them to parties, they are some of the first foods gobbled up.

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As I mentioned, this was a conglomeration of leftovers. Although not difficult by any means, it may be easier to make the spinach mushroom filling ahead and then add the rest of the ingredients the next day to finish them off.

If you need an easy appetizer that will impress the masses and taste like you slaved all day long to prepare them, this is the appetizer for you.

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What You Need

• Lobster meat – use tail or claw meat leftover from a previous dinner, or purchase good-quality canned lobster meat.
• Gruyere cheese, grated
• Sharp cheddar cheese
• Mayonnaise
• Salt and freshly ground black pepper to taste
• Two packages of puff pastry sheets
• Water
• Egg

For the Filling

• Bacon: Cook 8-10 pieces of bacon until nice and crispy. We prefer to use pancetta
• Onion, finely chopped. Use a white or yellow onion.
• Garlic: Fresh, grated, or minced finely, or substitute one teaspoon garlic powder.
• Unsalted Butter
• Fresh parsley, chopped: If you’d like to substitute dried parsley, use half of the indicated amount in the recipe below.
• Thyme, minced: If you’d like to substitute dried thyme leaves, use half of the indicated amount in the recipe below.
• Mushrooms: Use any mushrooms you have on hand. Button mushrooms, Chanterelles, Shitake, anything really.
• Spinach – Use fresh spinach for the best flavor.

How to Make Lobster Appetizers in Pastry

Prepare the Spinach-Mushroom Filling

The spinach and mushroom mixture can be made 3 or 4 days in advance and refrigerated.

Prepare the Lobster Filling

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Fold diagonally and brush tops with egg mixture. Bake 15-20 minutes at 375°F until golden and bubbly.

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• Baking Sheet – Gives the pastries room to bake evenly and develop a crisp, golden crust. A crowded or unsuitable pan can lead to uneven baking and soggy bottoms.
• Rolling Pin – Helps you roll the dough to an even thickness so every pastry bakes at the same rate. Uneven dough can leave some pastries underbaked while others overbrown.
• Cast Iron Pan – Cooks the lobster filling evenly and retains heat well, helping excess moisture cook off before it goes into the pastry. Too much liquid in the filling can leave the pastries soft instead of flaky.
• Mixing Bowl – Makes it easy to combine the filling thoroughly without making a mess. Mixing in a bowl that’s too small often leads to unevenly distributed ingredients and inconsistent flavor in each pastry.

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Pro Tips for Your Success

• Keep the filling chilled. A cold lobster filling is easier to work with and helps prevent the pastry from becoming soft before it bakes.
• Don’t overfill the pastries. It’s tempting to add more filling, but too much can leak out during baking and make the edges difficult to seal.
• Seal the edges well. Press the edges firmly with a fork or your fingers to keep the filling inside and help the pastries hold their shape.
• Bake until deeply golden. Don’t pull them out too early. A rich golden-brown crust is the best sign the pastry is crisp and fully baked.
• Let them cool for a few minutes before serving. The filling stays extremely hot after baking. Giving the pastries a short rest also helps the filling set so it doesn’t spill out with the first bite.

Can You Freeze These Lobster Appetizers?

Both the mushroom spinach filling and the completed lobster filling will freeze well in a freezer bag for a couple of months. When you are ready to make the appetizers, just thaw the pastry sheets and filling in the refrigerator overnight and proceed with step number 4.

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You could substitute shrimp or even salmon for the lobster in this recipe, and it would be excellent. To make these lobster pastries even better, make your own rough puff pastry, you’ll never buy store-bought again.

There you go. Make these delicious Lobster in Pastry Appetizers for your next get-together, and watch them disappear!

More Recipes with Lobster

• Lobster Mac and Cheese
• Lobster Benedict
• Easy Lobster Pizza
• Lobster Stuffed Grouper
• Lobster Tacos

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Other Delicious Appetizer Recipes on Bcc

• Spicy Deviled Eggs
• Charcuterie Platter
• Strawberry Salsa
• Smoky Deviled Eggs

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FAQs

Can I use frozen lobster?
Yes. Thaw it completely and pat it dry before making the filling. Removing excess moisture helps keep the pastries crisp instead of soggy.

Can I use puff pastry instead of pie dough?
Yes. Puff pastry creates a lighter, flakier texture, while pie dough gives the pastries a sturdier, more traditional crust. Both work well. Just follow the baking instructions on the package if needed.

How do I store and reheat leftovers?
Store leftover lobster pastries in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer until warmed through and crisp. Avoid the microwave if possible because it can make the pastry soft.

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Originally Published October 13, 2014. Updated May 16, 2024.