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Lobster Tart

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Pastry
8 ounces all-purpose flour
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3 ounces lard
cold
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3 ounces butter
cold
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3 tablespoons water
ice-cold
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Filling
1 each lobsters
live*
* Camera
5 large eggs
**
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½ pint milk
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½ pint cream
* Camera

Ingredients

Amount Measure Ingredient Features
Pastry
231.2 ml/g all-purpose flour
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86.7 ml/g lard
cold
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86.7 ml/g butter
cold
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45 ml water
ice-cold
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Filling
1 each lobsters
live*
* Camera
5 large eggs
**
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237 ml milk
* Camera
237 ml cream
* Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 51774% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 209mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 22g
Vitamin A 17% Vitamin C 0%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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