Lobster Brie Croissants

Lobster Brie Croissants are something we came up with a few months ago when we bought two lobster tails on sale…but it took us a while to actually make them because we rarely have brie on hand. As opportunistic hunters that we are, while we were on vacation and visiting Landaff Creamery, we happened upon their Kinsman Ridge Cheese, which has a Brie(ish) texture and a nice lobster complementary flavour. So we bought a wedge to use, and it worked really well! The flaky buttery puff pastry and the cheese really served to enrich the lobster flavours and turn this into a rather rich decadent dish!

We served our croissants as an entree with a side salad, but they would also make for fantastic hors d’oeuvres!

Time: 45 Minutes

Ingredients: (Makes 4 croissants…about 2 servings)

  • 2 Lobster Tails
  • 1 Sheet Frozen Puff Pastry (or if you’ve got the time, skill, and desire, make your own!)
  • Brie
  • Chives (dried or fresh)


  • Remove your puff pastry from the freezer to let it thaw. You want to start working when it’s cold but pliable.
  • Preheat your oven to 375 degrees F, and line a baking sheet with some foil.
  • Prep your lobster meat:
    • Remove your lobster meat tail meat from the shells.
      • Use kitchen shears to cut the top of the shell, and then pull it downwards towards the bottom to open.
      • Use your finger to separate the meat from the shell (working from the top of the tail towards the flipper works best).
      • When all of the meat is away from the tail, it will still be hanging on to the flipper a little. A quick tug, and it will come away.
    • Dice your lobster meat.
  • Sprinkle some flour down on a large clean surface (we used our big cutting board), and then place your puff pastry down. Cut it into large triangles (we used a pizza cutter to do this).
  • Scoop a little brie, and place it at the tops of all of your triangles.
  • Spread your diced lobster atop your cheese.
  • Top everything with your chives.
  • Roll your croissants! Start with the filled part of your triangle, and work towards the thin pointy end.
  • Crimp the sides as best as you can to lock in your cheese and lobster (some cheese may come out as you cook, but that’s fine), and place your croissants on your baking sheet.
  • Bake for about 30-35 minutes (or until your croissants rise into puffy layers and brown a little on top.
  • Plate, devour, and enjoy!

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