Lobster Tart Recipes

WARM LOBSTER AND BRIE TARTLETS

Steps:

• 1. Over medium-high heat, saute shallots in butter for 2 minutes. Add lobster and tarragon, saute 2 minutes. Add Riesling and saute 2 minutes longer to cook lobster and evaporate most of the liquid from the pan. Set aside.
• 2. Flour a work surface and roll out the crust to flatten. Cut 3, 5-inch circles from each crust.
• 3. Spray the cups of a muffin pan with vegetable oil. Lay one pastry circle into each muffin cup, pressing the bottom flat to the bottom of the cup so it will sit flat after baking. Prick the bottom of each little cup and chill for 10 minutes.
• 4. Preheat the oven to 350 degrees F. Bake chilled tart shells 12 to 15 minutes until light gold. Remove and let cool before using (You can prepare to here up to 24 hours before using. Store in a cool, dry place).
• 5. Increase oven temperature to 375 degrees F. Fill each cup with a small chunk of Brie and 1/2 tsp. of lobster mixture, dust with almonds. Bake 7-8 minutes until cheese is bubbly. Serve.

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.