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Indulgent Lobster and Brie Crescent Bundles Recipe

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4 from 8 reviews

Delicious and indulgent lobster and brie crescent bundles that make a perfect fancy appetizer. These golden-baked treats combine tender lobster meat and creamy brie cheese wrapped in flaky crescent dough, enhanced with fresh chives and a hint of lemon juice for brightness.

Ingredients

Ingredients

  • 1 can of crescent roll dough
  • 1 cup cooked lobster meat, chopped
  • 4 ounces brie cheese, cut into small pieces
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon lemon juice
  • 1 egg, beaten (for egg wash)
  • Salt and pepper to taste
  • Optional: melted butter for brushing

Instructions

  1. Preheat the oven: Set your oven temperature to 375°F (190°C) to ensure it’s hot and ready for baking the bundles.
  2. Prepare the filling: In a mixing bowl, combine the chopped cooked lobster meat, brie cheese pieces, chopped fresh chives, lemon juice, and season with salt and pepper. Stir gently to blend the flavors.
  3. Roll the dough: Unroll the crescent roll dough on a clean surface, keeping the triangular sections intact as designed by the package.
  4. Fill the dough triangles: Spoon the lobster and brie mixture onto the wide end of each crescent triangle. Avoid overfilling to prevent leaking during baking.
  5. Shape the bundles: Carefully roll up each triangle starting from the wide end with the filling, forming neat crescent bundles.
  6. Prepare for baking: Arrange the bundles on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash or melted butter to promote beautiful golden browning.
  7. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes until the bundles are puffed and golden brown.
  8. Cool and serve: Let the bundles cool for a few minutes after baking. Serve warm as an elegant appetizer.

Notes

  • For extra flavor and a shiny finish, brush bundles with melted butter before baking.
  • Do not overfill the dough triangles to prevent the filling from spilling out during baking.