Best 2 Lobster Tart Recipes

Lobster tart is a delightful dish that combines the delicate flavor of lobster with the buttery richness of a flaky crust. Whether you're looking for an impressive appetizer or a special main course, a lobster tart is sure to impress your guests. With a variety of recipes available, you can find the perfect one to suit your taste and skill level.

Let's cook with our recipes!

CORN AND LOBSTER TART

Corn and Lobster Tart image

Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.

Provided by Florence Fabricant

Categories brunch, lunch, pies and tarts, main course

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Pastry for a 9-inch tart
Flour for rolling
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1½ cups fresh corn kernels (from about 2 ears)
1 tablespoon finely chopped fresh tarragon
Pinch cayenne
3/4 cup whole milk
2 large eggs, beaten
1/4 cup heavy cream
1 1 1/4-pound lobster boiled or steamed, shucked and diced
Grated zest of 1 lemon
Salt and ground black pepper

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.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 500 milligrams, Sugar 4 grams, TransFat 0 grams

LOBSTER TART

Lobster Tart image

Seafood lovers can't get enough of this brunch tart. If you like, substitute chopped shrimp for some of the imitation lobster.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) imitation lobster
2 large eggs
1 large egg yolk
1/4 cup heavy whipping cream
2 tablespoons mayonnaise
1 tablespoon white wine
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Press crust onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer., Sprinkle lobster into crust. In a small bowl, whisk the eggs, egg yolk, cream, mayonnaise, wine, lemon juice, parsley, seafood seasoning, salt and pepper; pour over top. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 260mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

Use fresh lobster meat. This will give your tart the best flavor.
Cook the lobster meat properly. Overcooked lobster meat will be tough and chewy.
Use a good quality puff pastry. This will ensure that your tart has a flaky and buttery crust.
Don't overfill the tart shell. Otherwise, the filling will spill over the sides when you bake it.
Bake the tart until the crust is golden brown and the filling is set.

Conclusion:

Lobster tart is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does require some time and effort. By following the tips above, you can ensure that your lobster tart turns out perfectly.