Lobster Tart Food

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.

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 PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the cream, milk, granulated sugar, vanilla, eggs and lobster. Pour the mixture into an 8-inch square nonstick baking dish. Bake for 15 minutes.
• Bring the confectioners' sugar and lemon juice to a simmer in a small saucepan. Simmer until slightly thickened, then turn off the heat.
• Drizzle the pudding with the glaze and then scatter with most of the citrus zest. Dust with confectioners' sugar and sprinkle with the remaining zest. Serve immediately.

LOBSTER TART

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.

RED LOBSTER TARTAR SAUCE

Steps:

• 1. Place onion in food processor; chop; transfer to small bowl; set aside.
• 2. Place carrot in food processor; chop; add to onion.
• 3. Combine remaining ingredients in separate bowl; whisk well to combine. Add onion and carrot; mix well. Cover; refrigerate at least 2 hours to allow flavors to meld.

25+ BEST LEFTOVER LOBSTER RECIPES

Steps:

• Choose your preferred for leftover lobster recipes.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

LOBSTER NEWBURG

Steps:

• Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
• In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

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.