What You’ll Need For Lobster Puff Pastry

Mini muffin tin
Ring cutters
Knife, spoon & fork
Bowl for egg wash
Bowl for mix
Serving dish or storage container

If you’ve seen previous episodes, you’ll know puff pastry is not scary. If you’re a new dinner partier, give it a try! And what better way than making lobster pastry puffs? Learn how to prepare Randy’s take on lobster salad – It’s bright, light, and luxurious without being heavy on the mayonnaise. Make this dish in advance and you’ll be ready to serve any guest in a pinch.

Add Lobster Puff Pastry to your next Holiday Cocktail Party – Watch Now Here!

Don’t limit yourself to lobster! Try these puffs with Smoked Fish Salad – Watch Now Here!


  • Puff Pastry
  • Egg yolk wash



  • Lobster tails
  • ½ stick of butter
  • White vinegar
  • Black pepper
  • Mayonnaise
  • Lemon (to squeeze)
  • Celery
  • Scallion
  • Choice herbs: parsley, basil


  1. Puff pastry should be taken from the freezer and thawed in the refrigerator! NEVER on the counter.
  2. LIGHTLY grease your muffin tin. Cut your pastry into smallish squares. Put one square in each mini muffin tin and create a small cup.
  3. Paint in egg yolk wash.
  4. Bake puffs for about 25 min. Take them out of the cups and use your thumb to create a small depression in the center.
  5. Store in airtight container.



  1. Boil tails for 12 min, until the lobsters turn red.
  2. Pull the meat out from the shells and roughly chop meat.
  3. Melt ½ stick of butter in saucepan.
  4. Simmer – then drop in the lobster and finish cooking the meat in the butter. This technique is referred to as “butter poaching.”
  5. Drain butter from lobster and put the meat into the bowl.
  6. Add white vinegar, cracked pepper, mayo, squeeze of lemon, celery, scallion if you want and/or parsley or basil. Let cool and preheat your oven to 150 degrees.
  7. Take already made puffs out of fridge.
  8. Spoon the room temperature lobster tails into the puffs.
  9. Warm the assembled puffs with lobster in the oven.
  10. Serve!
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