Lobster puffs

Whether serving as an app for a party or enjoying a cozy night in with finger foods, these tender, flaky mushroom puff pastry bites are an irresistible treat.

Delicious appetizer or serve for dinner with a salad!

This recipe, shared by Chef Spencer Watts, elevates pastry puffs with a generous dollop of buttery lobster meat.

We love old-fashioned recipes for so many reasons. Theyre often simple, comforting and timelessly delicious just like the ones we've rounded up here!

Lobster tails are sautéed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg. Serve over toast or as lobster puffs in puff pastry.

Toasted bread cups make the perfect vehicle for the rich and creamy crab filling.

As far as appetizers go, these are on the bigger side. A fresh salad of lobster and avocado is dressed with a bright lemon vinaigrette and served in a puff pastry cup. Plan on one per lobster-loving guest. And make sure you taste as you go to adjust the seasonings. A little salt can go a long way with lobster, but you want to make sure you do use enough to bring out the flavors.

This is my ode to the classic hot buttered lobster roll. Instead of a roll, we’re talking flaky, light puff pastry. We’re adding in leeks for a complimentary sweet onion flavor, along with fresh chives and a touch of lemon zest.

In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.