1. Prepare the Lobster Tails

Start by preparing the lobster tails. Using kitchen scissors, carefully cut the top of the lobster shells lengthwise and pull the lobster meat out, leaving the tails intact. You want the lobster meat to remain attached to the bottom half of the shell.

Once the lobster is removed, cut a small slit down the center of each tail to butterfly it, ensuring even cooking.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the lobster tails with salt and pepper, then sear them in the hot skillet for 2-3 minutes on each side, just until they are opaque and slightly golden. You don’t want to fully cook the lobster at this stage, as it will continue to cook in the pastry. Remove the lobster from the skillet and set it aside to cool.

2. Make the Mushroom Duxelles

In the same skillet, melt the butter over medium heat. Add the finely chopped shallot and garlic, cooking until softened, about 3-4 minutes.

Next, add the chopped mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. The mushrooms should become tender and reduced in size.

Add the white wine (or vegetable broth) and thyme to the mushrooms, cooking for an additional 2-3 minutes until most of the liquid has evaporated. Season the duxelles with salt and pepper to taste, then remove from heat and allow the mixture to cool completely.

3. Prepare the Prosciutto (Optional)

If you are using prosciutto, lay out 4 slices of prosciutto on a piece of parchment paper or a clean surface. Arrange the cooled mushroom duxelles evenly on top of the prosciutto slices. This layer helps to keep the lobster moist during baking and adds richness to the dish. Gently press the mixture down to ensure it sticks.

4. Assemble the Lobster Wellington

On a clean, flat surface, roll out the sheet of puff pastry to a size large enough to wrap each lobster tail. If the pastry is too thick, roll it thinner to ensure it crisps up beautifully in the oven.

Brush the lobster tails with a thin layer of Dijon mustard. Then, place each lobster tail in the center of a piece of prosciutto (with the mushroom mixture) and carefully wrap the prosciutto around the lobster. Once wrapped, place each lobster tail in the center of the prepared puff pastry sheet.

Carefully fold the pastry over the lobster, ensuring that it is completely covered. Pinch the edges to seal, trimming any excess pastry. You can also fold the ends to create a neat package.

Repeat this process for each lobster tail, making sure they are securely wrapped in the pastry.

5. Egg Wash and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Place the wrapped Lobster Wellingtons seam-side down on the prepared baking sheet. Beat the egg in a small bowl and brush a generous amount of egg wash over the puff pastry to give it a golden, glossy finish.

Use a sharp knife to cut a few small slits on top of each pastry package to allow steam to escape while baking.

Bake the Lobster Wellingtons for 30-40 minutes, or until the pastry is golden and puffed up. The lobster inside should be cooked through, and the puff pastry should be crispy and flaky.

6. Serve the Lobster Wellington

Remove the Lobster Wellingtons from the oven and let them rest for a few minutes. This allows the filling to settle and makes them easier to slice.

Slice each Lobster Wellington into halves or serve them whole, depending on your preference. Garnish with fresh herbs like thyme or parsley for an added touch of color and flavor.

Serve the Lobster Wellington with a side of roasted vegetables, a crisp salad, or even a glass of chilled white wine to complement the delicate flavors.