Save the beef for a rainy day and make lobster Wellington for an elegant twist. Succulent lobster tail, buttery spinach and herbed mushrooms find a cozy home wrapped inside flaky puff pastry--perfect for a special celebration at home.
Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil.
Put the lobster tails in a large heatsafe bowl, pour in boiling water to cover and let sit until the shells just begin to turn orange, about 4 minutes.
Use kitchen shears to cut the shells and remove them from the meat. Insert a wooden skewer lengthwise through each tail so that the lobster stays flat and does not curl up while cooking. Set the tails aside.
Microwave 4 tablespoons of the butter in a medium microwave-safe bowl in 30-second intervals until melted, about 1 minute. Stir in the spinach, garlic, lemon zest, a large pinch of salt and a few grinds of pepper; set aside.
Melt the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, thyme, a pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and starting to turn brown in spots, about 5 minutes.
Roll each puff pastry sheet into an 11-inch square. Spread half of the spinach mixture on each sheet and sprinkle with half of the mushrooms. Cut each sheet in half, making 4 rectangles. Place a lobster tail at one end of each rectangle, parallel with the short side. Roll the pastry pieces around the lobster and transfer to the prepared baking sheet. Brush the pastry with the beaten egg.
Bake until deep golden brown, 20 to 25 minutes. Remove the skewers, slice widthwise into pieces and serve with lemon wedges.
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