Creamed Lobster on Puff Pastry Shells

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/29/21
Creamed Lobster on Puff Pastry Shells

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings

The creamed lobster is nicely flavored with a little Creole or Cajun seasoning and Parmesan cheese.

Serve this delicious creamed lobster on baked pastry shells or toasted English muffins along with a tossed salad for a fabulous meal.

Ingredients

  • 3 tablespoons unsalted butter

  • 3 tablespoons thinly sliced green onion

  • 2 tablespoons diced red bell pepper

  • 1 stalk celery, thinly sliced

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon Creole or Cajun seasoning

  • 1 1/2 cups milk

  • 1 1/2 cups cooked, diced lobster meat

  • Salt, to taste, optional

  • Freshly ground black pepper, to taste, optional

  • 1/2 cup shredded Parmesan cheese, more as needed

  • 1 teaspoon finely chopped fresh parsley

  • 4 to 6 baked puff pastry shells, or toasted English muffins

Steps to Make It

  1. Heat butter over medium heat; add sliced green onion, bell pepper, and celery. Sauté, stirring until celery is tender.

  2. Stir in flour until blended; add Creole seasoning.

  3. Stir in milk and continue cooking, stirring constantly, until thickened and bubbly.

  4. Stir in the Parmesan cheese until melted.

  5. Add lobster and salt and pepper, to taste. Heat through; stir in parsley, if using.

  6. Spoon the creamed lobster mixture into hot baked puff pastry shells or over toasted English muffins and garnish with a little more Parmesan cheese and parsley, if desired.