A warm, creamy lobster-spinach-artichoke filling wrapped in golden puff pastry
Why This Works:
-
Buttery lobster + creamy spinach-artichoke dip = rich, luxurious filling
-
Puff pastry shell gives it flakiness and warmth—think lobster roll meets savory turnover
-
Served hot, it’s perfect for entertaining, brunch, or a “treat yourself” moment
Lobster Florentine PuffsIngredients (makes 6–8 puffs):
Filling:
-
1 cup cooked lobster meat (chopped)
-
1 cup fresh spinach (roughly chopped)
-
½ cup canned or jarred artichoke hearts (drained and chopped)
-
3 oz cream cheese (softened)
-
¼ cup shredded fontina or mozzarella
-
2 tbsp grated Parmesan
-
1 garlic clove (minced)
-
1 tsp lemon zest
-
Salt, pepper to taste
-
Optional: a pinch of cayenne or red pepper flakes
Assembly:
-
1 sheet puff pastry (thawed)
-
1 egg (beaten, for egg wash)
-
Melted butter (for brushing post-bake, optional)
-
Chives or parsley (for garnish)
Instructions:
-
Make the filling:
-
Sauté garlic in olive oil, add spinach and cook until just wilted.
-
In a bowl, mix lobster, sautéed spinach, artichokes, cream cheese, fontina, Parmesan, lemon zest, salt, pepper, and optional cayenne.
-
Prep the pastry:
-
Roll out puff pastry slightly and cut into squares (~4" for appetizers, 5–6" for handhelds).
-
Spoon filling into the center of each square.
-
Fold over into triangles or rectangles, press edges with a fork to seal.
-
Bake:
-
Brush with egg wash.
-
Bake at 400°F (200°C) for 20–25 minutes, until puffed and golden brown.
-
Finish:
-
Brush with melted butter and sprinkle with chopped chives or parsley.
-
Serve warm—best eaten fresh out of the oven with maybe a lemon wedge on the side.
Serve With:
-
A chilled glass of white wine or sparkling rosé
-
Garlic aioli or lemon-tarragon dipping sauce on the side
Nutrition Information:Nutrient Per Puff (Approx.) Per Serving (2 Puffs) Calories ~170 kcal ~340 kcal Total Fat ~8 g ~16 g Carbohydrates ~15 g ~30 g Protein ~7 g ~14 g
Ingredients (makes 6–8 puffs):
Filling:
-
1 cup cooked lobster meat (chopped)
-
1 cup fresh spinach (roughly chopped)
-
½ cup canned or jarred artichoke hearts (drained and chopped)
-
3 oz cream cheese (softened)
-
¼ cup shredded fontina or mozzarella
-
2 tbsp grated Parmesan
-
1 garlic clove (minced)
-
1 tsp lemon zest
-
Salt, pepper to taste
-
Optional: a pinch of cayenne or red pepper flakes
Assembly:
-
1 sheet puff pastry (thawed)
-
1 egg (beaten, for egg wash)
-
Melted butter (for brushing post-bake, optional)
-
Chives or parsley (for garnish)
Instructions:
-
Make the filling:
-
Sauté garlic in olive oil, add spinach and cook until just wilted.
-
In a bowl, mix lobster, sautéed spinach, artichokes, cream cheese, fontina, Parmesan, lemon zest, salt, pepper, and optional cayenne.
-
-
Prep the pastry:
-
Roll out puff pastry slightly and cut into squares (~4" for appetizers, 5–6" for handhelds).
-
Spoon filling into the center of each square.
-
Fold over into triangles or rectangles, press edges with a fork to seal.
-
-
Bake:
-
Brush with egg wash.
-
Bake at 400°F (200°C) for 20–25 minutes, until puffed and golden brown.
-
-
Finish:
-
Brush with melted butter and sprinkle with chopped chives or parsley.
-
Serve warm—best eaten fresh out of the oven with maybe a lemon wedge on the side.
-
Serve With:
-
A chilled glass of white wine or sparkling rosé
-
Garlic aioli or lemon-tarragon dipping sauce on the side
| Nutrient | Per Puff (Approx.) | Per Serving (2 Puffs) |
|---|---|---|
| Calories | ~170 kcal | ~340 kcal |
| Total Fat | ~8 g | ~16 g |
| Carbohydrates | ~15 g | ~30 g |
| Protein | ~7 g | ~14 g |
