Salmon Lobster Wellington Recipe
2015-01-27




- This Recipe
- Cuisine: French Cuisine
- Course: Main Dish, Fish
- Difficulty: Intermediate
- Category: Course
- Preparation Time: 30 Minutes
- Cooking Time: 30 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday January 27, 2015
- Comments : 13 Comments
-
Languages :
English |
Français
- Ingredients
- Lobster, Puff dough, Fish, Salmon,
- Print This Recipe
-
   Print

Impress guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», ideal to celebrate a great diner with family or friends Don't forget to share your photos once you tried this recipe! HERE |

I find the Salmon Wellington version far superior, as the crispy and soft dough goes really well with the moist and tender Salmon. |
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Ingredients
![]() | 2 Shallots3 Garlic Cloves2 Lobster. Fresh Lobster tails, or frozen½ Cup White Wine2 Salmon FiletsPuff Dough. If you can't find puff dough, you may substitute with phyllo doughA few Spinach Leaves |
You will need...
Steps
The Lobster |
1.
Start by lightly browning the
2. For today's meal I took
3.
Take the meat out of the shells of the
4.
Cook on high heat in the pan with the
5. Then deglaze with the
6. Set aside

Shallots
(2) in a bit of butter, then add the dicedGarlic Cloves
(3) and stir on low/medium heat2. For today's meal I took
Lobster
, but you may substitute with crab as well3.

Lobster
(2) and cut in chunks4.

Shallots
and theGarlic Cloves
5. Then deglaze with the
White Wine
(½ Cup), add theLobster
and let evaporate6. Set aside
The Salmon |
12. Coat the mold with plastic wrap. You will get the best results when using a thick puff dough
13. Coat the mold with the puff dough
14. Fill with the precooked
15. Spread a few
13. Coat the mold with the puff dough
14. Fill with the precooked
Lobster
15. Spread a few
Spinach Leaves
Baking |
The result and the pix
Readers' Photos
Christbriz Ardèche

“Je fais aussi en forme de poisson , au lieu du homard je mets du crabe en boîte de luxe ,merci pour votre présentation ,,,faut il mieux le congeler déjà cuit et réchauffer a 160 le jour j , ou precuit ? Je n utilise que des ingrédients frais sauf la boîte de crabe , cordialement Christiane d Ardèche“

FX (François-xavier) answers :
“Oui c'est une possibilité. Perso, je préfère 1- soit cuire et reserver au frais (frigo) puis rechauffer le lendemain 2- Ou 2eme solution (quand on le fait tres en avance), le "mi-cuire" (cuire moitie du temps), congeler, puis finir du cuire juste avant de servir“
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2 Shallots
3 Garlic Cloves
2 Lobster
½ Cup White Wine
2 Salmon Filets
Puff Dough
A few Spinach Leaves
Comments for This Recipe
Yes - You would need to remove the shells, and sear the lobster flesh on each sides (pre-cook) in a skillet, but not cook entirely, and then finish cooking them in the oven.
You want to sear them so we are sure they are entirely cooked, but only sear them (and not fully cook) so they can stay moist, and not overcooked.
The result will be different, but definitely leaner in terms of calories.
I'm just concerned that unlike Puff Dough, the Phyllo dough doesn't rise when baking, and so I don't know what result you would get... but it's worth the try
Width: 9.84" (or 9 27/32" or 25 cm)
Height: 3.54" (or 3 35/64" or 9 cm)
Yes it can be made a few hours before, a day but perhaps not earlier.
I would slightly underbake it, then refrigerate it overnight (well wrapped), so that when I warm it up just before serving the next day, it doesn't overdry