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Lobster and Shrimp and Snails, Oh My!

Ingredients

  • 1 sheet puffed pastry dough
  • 1 egg
  • 1/4 c. wine*
  • Shrimp small size or cut bigger shrimp, cooked
  • 1 can French snails drained and rinsed
  • 1 pkg. frozen lobster meat or 1 medium lobster tail cook meat
  • 1/2 lb. butter softened but not melted
  • 5-6 garlic cloves finely minced
  • 1 large shallot finely minced
  • 1/2 c. finely chopped parsley
  • lemon wedges

Instructions

  1. If you find the lobster meat, it is already frozen. If you buy a lobster tail you will need to steam it according to directions.
  2. Thaw the puffed pastry sheet and using a 1" cookie cutter cut circles and put on a baking sheet lined with parchment paper. Beat the egg with 1 tablespoon of water and brush on tops of the puff pastry. Bake in a 400° oven until browned and puffed.
  3. Mix the softened butter, garlic, shallot and parsley together until well mixed.
  4. Put about 1/2 teaspoon wine in the bottom of each well of your escargot dishes and top with some of the shrimp, lobster and snails. Pinch off portions of butter enough to completely cover the wells holding the seafood and press it to cover the opening. Put in 400° oven for 10-12 minutes or until the butter has melted and started to brown. For the last couple of minutes add the browned already baked puffed pieces to the top of each well. Serve immediately with a lemon wedge on the side

Recipe Notes

If you do not have escargot dishes just scatter your seafood pieces in an oven proof dish. When it comes out of the oven just scatter some of the baked pieces around the dish on top of the melted butter and serve the extra puffs in a basket in case needed.