What a lovely summer meal! After having sourdough baguette slices slathered with brie as an appetizer, we ate this flavorful tart and a green salad dressed with buttermilk-herb dressing for dinner. It could also be served as a special appetizer- perfect with a glass of rosé or white wine. We had fresh strawberry pie with vanilla ice cream for dessert. Eating pie for dinner and dessert was incredibly indulgent and fabulous… I would recommend it. 🙂
This recipe was adapted from The New York Times, contributed by Florence Fabricant. I used a Trader Joe’s pie crust as a shortcut. I also substituted 2 lobster tails for a whole lobster and used a Vidalia onion and parsley in the filling. Delicious.
Yield: 4 to 6 servings
- pastry for a 9-inch tart
- 1 tablespoon unsalted butter
- ½ cup finely chopped sweet onion
- 1½ cups fresh corn kernels (from 2 ears)
- 1 tablespoon finely chopped fresh tarragon or parsley
- pinch cayenne
- ¾ cup whole milk
- 2 large eggs, beaten
- ¼ cup heavy cream
- 1 1 1/4-pound lobster boiled or steamed, shucked and diced (I used 2 lobster tails (1 pound total weight)
- grated zest of 1 lemon
- coarse salt and freshly ground black pepper
- Heat oven to 425 degrees, preferably on convection.
- Roll out pastry between layers of plastic wrap or on a lightly floured surface. Fit into a 9-inch straight-sided tart pan or a pie pan.
- Prick bottom, line with parchment and 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.
- While the crust is par-baking, cook the lobster meat. I cooked the lobster tails in boiling, salted water for 8 minutes. (1 minute per ounce- each tail was about 1/2 pound.) When cool enough to handle, cut off the shell and coarsely dice the meat.
- Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
- Stir in corn, tarragon or parsley 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.
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