Lobster Tartlets 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.

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

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.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

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.

OYSTER TARTLETS

Steps:

• Preheat the oven to 400°F
• In a small saucepan, melt the butter over moderately high heat.
• Stir in the flour, then whisk in the milk & cream cheese, until smooth.
• Bring to a simmer, whisking.
• Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes.
• Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice.
• Stir in the horseradish and season with salt and pepper.
• Press a piece of plastic wrap onto the sauce.
• In a small bowl, combine the panko and cheese and stir in the olive oil.
• Arrange the phyllo shells on a rimmed baking sheet.
• Place an oyster in each shell.
• Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top.
• Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top.
• Serve right away.