Help me create this recipe for easter: Salmon Lobster Wellington.
I have canned lobster and will get a side of salmon and use ready made puff pastry. I'm having trouble with what else should go inside. I was thinking maybe some preserved lemon, dill and sauted shallots. Should I butter poach the lobster or will that be too rich and then risk overcooking the lobster (which comes cooked in the can and will have to cook inside the pastry).
Spinach maybe as well?
Wow - sounds like it will be excellent - I am thinking leaks, shallot and mushrooms with white wine?
The only time I made salmon wellington - I used philo and it turned out really well - I debated about using puff pastry. I don't think there's a right or wrong answer here.
I would be anxious to find out what direction you go - sounds excellent.
Canned lobster, as you noted, is already cooked. I would really hesitate with cooking it much more. It can quickly get tough and rubbery.
Have you ever had canned lobster before? Living in New England I have never eaten anything but freshly cooked so was wondering about the texture as well as what it is-whole pieces? chopped? minced? Is it tail meat, claws, combo of both? I think that will make a difference as well
Both lobster and salmon are delicately flavored. I like the idea of lemon, shallots and spinach.
I would treat the lobster like canned crab and make a 'salad' of sorts with it. mix with a nice homemade aioli, with some shallots, lemon juice or rind and my herb of choice would be tarragon. spread or stuff into the salmon then wrap in the puff pastry. Go easy on the aioli because you don't want it to be too greasy under the pastry, but it will help keep the salmon nice and moist.