NOTE: This recipe makes a large batch. Easily freezes for another recipe, or cut down
Slice 8 pieces of bacon fine.
In a large, heavy bottom skillet, cook bacon on medium, breaking up pieces occasionally until lightly browned. Remove browned bacon with a slotted spoon to drain on paper towel.
While bacon is cooking, finely dice onion and garlic. After removing bacon from pan, drain all the bacon grease from pan except approximately 1 Tablespoon.
Add the butter to bacon grease and let melt. Then add onion and saute until soft and translucent. Add garlic and saute a few more minutes.
While the onions and garlic are cooking, rough chop the mushrooms. Strip thyme leaves.
Chop parsley and thyme.
When onions are just starting to brown, add mushrooms. After 7 to 10 minutes, mushrooms will start to lose their juice.
Turn heat up on burner to speed up evaporation of liquid. Once most of the liquid has evaporated and mushrooms are tender, add parsley and thyme.
Cook along for a few more minutes. Add Spinach all at once. Turn over and stir just until spinach is slightly wilted. Immediately remove from heat.
Preheat oven to 375 degrees F. Remove Lobster from shells. Rough chop lobster.
Grate Cheeses. NOTE I have tried this recipe with Swiss cheese rather than Gruyere and it holds no comparison. It is just not as good.
Chop chives and thyme.
Mix all ingredients together in a large bowl with the mayonnaise, and the Duxelles.
Roll out puff pastry dough on a lightly floured board to approximately a 9″ x 12″ rectangle. Cut into desired shape. Use a 3-4″ round cookie cutter for circles or half moons. Cut 3″ squares for ‘puffs’ or turnover.
Fill with lobster filling, pinch edges with finger or a fork to seal edges.
Mix 1 tablespoon water and 1 whisked egg together and brush on top of pastries.
Bake for 20-30 minutes, depending on the size of your Lobsteries, until golden brown.
Leftovers can be refrigerated for 3-4 days.Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.Do not freeze