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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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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Michael takes a peek at the creation of Barton G.'s one-of-a-kind signature dish, the lobster pop-tart, in this web exclusive from The Big Guns.
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CROMER CRAB TART!!
Galton makes Sam make a crab tart even though he hates fish so very entertaining reaction from Sam. Easy made dish that anyone can make at home,
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