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Lobster Wellington

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Make date night night at home or holiday entertaining an upscale experience!

Featuring fresh lobster tails, cremini mushrooms and spinach wrapped in a flaky puff pastry, this homemade Lobster Wellington is a luxurious dish that is sure to warm the hearts of friends, family or any guest that pays a visit for dinner!

Lobster Wellington

Lobster Wellington


  • 3 Tbsp. Heinen's olive oil
  • 2 cups cremini mushrooms, finely minced
  • 3 garlic cloves, finely minced
  • 2 Tbsp. Madeira wine*
  • 3 cups Heinen's baby spinach, packed
  • 1 tsp. fresh tarragon, chopped
  • 1 sheet puff pastry
  • 1 lb. lobster tails
  • 1 egg, whisked
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Add the olive oil to a medium-size frying pan over medium heat and cook the mushrooms and garlic until most of the moisture has cooked out, about 5-7 minutes.
  3. Deglaze with the Madeira wine and cook until it is completely absorbed.
  4. Stir in the spinach, tarragon, salt and pepper and cook until the spinach wilts. Chill the mixture just until cool.
  5. Add the cooled mushroom and spinach mixture to a sheet of puff pastry. Spread the mixture evenly until it is about 3 inches from each edge of the puff pastry.
  6. Place the lobster tails in the center. If using 4 oz. tails, stack them on top of each other.
  7. Fold the bottom of the puff pastry over the top, then fold in the ends.
  8. Turn the stuffed puff pastry over, seam-side-down, and transfer to a parchment-lined sheet tray.
  9. Brush the top of the lobster wellington with the whisked egg and bake at 400°F for 30 minutes.
  10. Remove, slice and serve.

*Note: Madeira wine is a classical Portuguese wine that is now made around the world.  It ranges from dry to sweet in flavor and is one of the only wines that has maintained the same flavor profile and wine-making process since its infancy.  It is used in this recipe because it pairs well with tarragon and tarragon happens to pair well with lobster.

Lobster Wellington

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

  1. I made this for Valentine’s Day. It was very easy and delicious!!! My husband loved it!! I will absolutely make this again.

    1. We’re so glad to hear that you enjoyed this dish, Debbie! Thank you for sharing this feedback.

      1. Is it possible to make this 1 day in advance? This sounds like the perfect dish for Christmas Eve. Can I just put it all together, refrigerate it overnight, and then bake it the next day? Would make Christmas Eve preparations much easier for me.

        1. Hi Nancy, You can make the mushroom-spinach mixture ahead of time, but we would not recommend assembling the day before because it would get soggy sitting overnight. Thank you!

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