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Golden Lobster Puff Pastry Cups

Golden, flaky puff pastry cups filled with tender, buttery lobster in a creamy, cheesy filling—an easy yet luxurious appetizer perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Puff Pastry Cups
  • 1 package frozen puff pastry sheets thawed
  • 1 large egg beaten, for egg wash
For the Lobster Filling
  • 8 oz cooked lobster meat chopped
  • 2 tbsp unsalted butter for sautéing
  • 2 tbsp shallots finely chopped
  • 2 cloves garlic minced
  • 1/4 cup heavy cream
  • 2 oz cream cheese
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley chopped
  • salt to taste
  • black pepper to taste

Equipment

  • mini muffin tin
  • Skillet

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin for shaping pastry cups.
  2. Step 2: Roll out thawed puff pastry sheets gently to smooth folds. Cut into 2 to 3 inch squares.
  3. Step 3: Press each pastry square into the muffin tin cups, forming little shells. Brush edges with beaten egg for golden color.
  4. Step 4: Bake for 12 to 15 minutes until puffed and golden. If pastry puffs too much, gently press centers down. Let cool slightly.
  5. Step 5: In a skillet over medium heat, melt butter and sauté finely chopped shallots for 2 to 3 minutes until soft.
  6. Step 6: Add minced garlic and cook for 30 seconds, releasing aroma but not burning.
  7. Step 7: Stir in chopped lobster meat, heavy cream, cream cheese, and Parmesan. Cook for 2 to 3 minutes, stirring gently until creamy and heated through.
  8. Step 8: Remove from heat and stir in fresh lemon juice, chopped parsley, salt, and black pepper to taste.
  9. Step 9: Spoon warm lobster filling into each baked pastry cup. Serve immediately and enjoy!

Notes

If lobster isn't available, substitute cooked crab meat or shrimp. For dairy-free, use dairy-free cream cheese and coconut cream. Add fresh tarragon or chives for herbal variations, or swap Parmesan for Gruyère or sharp cheddar. Avoid overfilling pastry cups to prevent sogginess. Store leftover lobster filling refrigerated up to 2 days and baked pastry shells at room temperature up to 1 day. Reheat carefully before assembling.