How To make Lobster Tart
THE PAStrY:
8 oz Flour
3 oz Cold lard
3 oz Cold butter
3 tb Ice-cold water (or more)
THE FILLING:
1 Live lobster *
5 Eggs **
1/2 pt Milk
1/2 pt Single cream
*Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** 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 3-4 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 F (190 C) gas mark 5, 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 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
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How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
For the tart shell
200 g plain flour
150 g chilled unsalted butter, chopped
40g parmesan, grated
1 egg yolk
1 tsp iced water
Pinch of salt and pepper
For the filling
125g ricotta
100g fetta, crumbled
300g assorted heirloom tomatoes, sliced
Salt and pepper
For the Basil Oil
50ml olive oil
½ cup fresh basil leaves, plus extra for garnish
How do I make it?
Preheat oven to 200C.
Add flour, butter, parmesan and salt and pepper to a food processor and blitz until mixture resembles fine breadcrumbs. Add egg and water and blitz again until dough starts to come together. Tip out onto a lightly floured board and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Blend ricotta and fetta with salt and pepper in food processor until smooth and creamy. Set aside in the fridge until needed.
Grease a 10cm x 34cm rectangular tart tin. Roll pastry out into a rectangle and transfer to tart tin. Trim excess and prick base. Refrigerate for 10 minutes.
Line pastry with baking paper and baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 10 minutes or until the pastry is a light golden colour. Allow to cool before filling.
To make the basil oil; blanch and refresh the basil leaves and squeeze out excess water. Add olive oil and basil leaves to a blender and blending until smooth.
When ready to assemble, fill the tart case with the ricotta and fetta filling and top with sliced tomatoes. Serve drizzled with basil oil, a sprinkle of salt and garnished with basil leaves.
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When I go out to eat, I'm the type of person that has to order multiple appetizers because I can't decide what I want and I need to try everything lol. This Appetizer recipe is among one of the most delicious things I've ever come up with. Let's get in the kitchen and #makeithappen
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Shopping List:
8 oz cream cheese
8 oz crab meat (lump, claw, or special)
1 tbs sour cream
2 tsp worcestershire sauce
2 tsp hot sauce
1/4 cup bread crumbs
1 cup frozen spinach (cooked and dried)
flour
1/2 lemon juiced
bread crumbs
2 eggs
All-Purpose Seasoning & old bay
1/2 cup mozzarella cheese (optional - can be added to the crab mixture for a more cheesy texture)
Sauce:
1/4 cup mayo
1-2 tbsps sriracha
2 tbsps ketchup
worcestershire sauce
1 pinch of sugar
old bay
smoked paprika
1 tsp garlic paste
Directions:
Begin by chopping your spinach and microwaving for 60 seconds. Dry with a paper towel. Add 8 oz of room temp cream cheese to a mixing bowl, along with spinach and mix to combine. Add sour cream, worcestershire & hot sauce, and season to taste. Fold in your crab meat and add some fresh lemon juice. Next, Slowly fold in 1/4 cup of bread crumbs to act as a binder. Next, place this mixture in the fridge for at least 30 minutes. Whisk eggs and heavy cream together and place flour in 1 bowl and bread crumbs in a separate bowl. Form your crab filling into meatball size crab bites and place in the flour - then egg - then bread crumbs. Fry at 350 degrees for 3-4 minutes or until golden brown.
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We're halfway through this year's Food & Wine Festival! Learn how to make the Lobster Tart from the Light Fare Canteen cabin. Full recipe here:
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