Lobster Wellington

Ingredients:

• 4 raw lobster tails in the shell (220 g each), thawed
• 90 g unsalted butter
• 1 package (280g) frozen chopped spinach, thawed and squeezed out
• 2 cloves garlic, finely chopped
• Zest of half a lemon (about 1 tsp) + wedges for serving
• 1 package (110 g) of mixed sliced ​​mushrooms
• 2 tsp chopped fresh thyme
• 2 sheets frozen puff pastry (from a 500g package), thawed
• 1 large egg, beaten
• Special equipment: 4 wooden skewers

Preparation:

1. Preheat the oven to 220°C, place a rack on a baking sheet, and set aside. Bring a large saucepan of water to a boil.
2. Place the lobster tails in a large heatproof bowl, pour boiling water over them to cover, and let stand until the shells begin to turn pink, about 4 minutes.
3. Using kitchen shears, cut the shell and remove it from the meat. Insert a wooden skewer along each tail to keep the lobster flat and prevent it from curling during baking. Set the tails aside.
4. In a medium microwave-safe bowl, melt 4 tablespoons butter in 30-second intervals for about 1 minute. Add the spinach, garlic, lemon zest, a large pinch of salt, and some freshly ground black pepper; set aside.
5. In a medium nonstick skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the mushrooms, thyme, a pinch of salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms are softened and beginning to brown, about 5 minutes.
6. Roll each sheet of puff pastry into a 27.5 cm square. Spread half the spinach mixture on each sheet and sprinkle with half the mushrooms. Cut each sheet in half to form 4 rectangles. Place a lobster tail at one end of each rectangle, parallel to the short edge. Roll the dough with the filling and lobster into a roll and place it on the prepared baking sheet. Brush the dough with beaten egg.
7. Bake until golden brown, 20-25 minutes. Remove the skewers, cut the rolls widthwise into pieces, and serve with lemon wedges.