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
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
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Mmanoko Ronald
[email protected]I can't wait to make this tart again!
Thurman
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Isaac Mutua
[email protected]I've made this tart several times now and it's always a hit. It's the perfect dish for a summer party.
Tankie Wankie
[email protected]This was my first time making a tart and it turned out great! I'm so glad I found this recipe.
Miracle Makane
[email protected]I'm not a fan of corn, but I loved this tart. The lobster and cheese really made it for me.
Muhammadh Sifath
[email protected]I had some leftover corn and lobster from another recipe, so I decided to try this tart. It was a great way to use up my leftovers and it turned out really well.
wonder chace
[email protected]This tart was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.
Dilberkhan chandio
[email protected]I'm not a big fan of lobster, but I loved this tart. The corn and cheese really balanced out the flavor of the lobster.
Roz
[email protected]This was the best corn and lobster tart I've ever had.
MD Tamim
[email protected]I can't wait to make this tart again!
Makole Ngufac
[email protected]This tart is perfect for a special occasion or a weeknight dinner.
Vuyo Dyo
[email protected]I added a bit of Old Bay seasoning to the filling and it gave it a delicious smoky flavor.
Tshepo Mantsho
[email protected]I substituted frozen corn for fresh corn and it still turned out great.
Bweeze Frank
[email protected]This was my first time making a tart and it turned out perfectly. I'm so glad I found this recipe.
Sophia Orellana
[email protected]I've made this tart several times now and it's always a crowd-pleaser.
Winnie jim
[email protected]This recipe was easy to follow and the results were amazing. The tart was flaky and buttery, and the filling was creamy and packed with flavor.
Jenny wong
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
John Westhoff
[email protected]This corn and lobster tart was a hit at my dinner party! The flavors were incredible, and the presentation was stunning. I highly recommend this recipe.