Ingredients:

  • 1 package (14.1 oz / 400g) frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, beaten
  • Turbinado sugar or sanding sugar, for sprinkling
  • 1 pound (450g) cooked lobster meat, coarsely chopped
  • 1 cup (225g) whole milk ricotta cheese, drained well
  • 1/2 cup (115g) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Gently toss the cooked, chopped lobster with a pinch of salt and set aside.
  2. In a medium bowl, whisk together the ricotta cheese, heavy cream, sugar, lemon juice, lemon zest, salt, and cayenne pepper (if using). Fold in the chopped lobster. Refrigerate while preparing the pastry.
  3. On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out into a large rectangle (about 12x18 inches / 30x45cm).
  4. Starting at one short end, tightly roll the pastry into a log. Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Remove the chilled log from the refrigerator and slice it into 1/2-inch (1.25cm) thick rounds.
  6. On a lightly floured surface, use your fingers or a small rolling pin to flatten each round into an oval shape, then gently stretch and curl one edge to resemble a lobster tail.
  7. Place the shaped pastries on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with turbinado sugar.
  8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and puffed.
  9. Let the pastries cool completely on a wire rack.
  10. Transfer the lobster-ricotta filling to a pastry bag fitted with a large round tip. Pipe the filling into the cooled pastries from both ends.
  11. Serve immediately and enjoy!