Lobster Tart Recipes

CORN AND LOBSTER TART

Steps:

• Heat oven to 425 degrees. Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan. Prick bottom, line with foil and add pastry weights. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
• Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes. Stir in corn, tarragon and cayenne. Stir in milk. Bring to a simmer. Remove from heat. In a bowl, beat eggs and cream together and slowly stir into the pan. Add lobster. Stir in lemon zest and season with salt and pepper.
• Ladle mixture into prepared tart shell. Bake 10 minutes. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean. Remove from oven and let rest 10 minutes before serving.

LOBSTER TARTLETS

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Spoon into tart shells. Place on an ungreased baking sheet. Bake until shells are lightly browned and filling is heated through, 12-15 minutes. If desired, sprinkle with paprika before serving.

SIMPLE LOBSTER TARTARE

Steps:

• Two days before serving: Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.
• Next day: Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into 1/2-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling). Season with pepper to taste. Reserve.
• Just before serving, assemble the Tartare: Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2 1/2-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread.

LOBSTER TART

Steps:

• Note: the lobster should be good and lively. * Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3 to 4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375℉ (190℃) for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400℉ (200℃) for 30 minutes, until the egg-filling is set.

BAKED LOBSTER TAILS RECIPE BY TASTY

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.