Corn & Lobster Tart

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
  1. Heat oven to 425 degrees, preferably on convection.
  2. 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.
  3. Prick bottom, line with parchment and foil and add pastry weights.
  4. 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.
  5. 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.
  6. Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
  7. Stir in corn, tarragon or parsley and cayenne.
  8. Stir in milk. Bring to a simmer. Remove from heat.
  9. In a bowl, beat eggs and cream together and slowly stir into the pan.
  10. Add lobster. Stir in lemon zest and season with salt and pepper.
  11. Ladle mixture into prepared tart shell. Bake 10 minutes.
  12. 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.
  13. Remove from oven and let rest 10 minutes before serving.

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Lobster & Corn Chowder

This chowder tastes so luscious and rich but it is completely creamless. It doesn’t even have any butter! The “creaminess” is from puréed corn. Its rich and intense flavor is from the homemade stock which is made from the lobster shells and corn cobs. Mmmm. 🙂

This recipe was adapted from Martha Stewart Living. I used 2 lobster tails instead of 1 whole lobster, increased the amount of corn, and added leeks. We ate it with French rolls and green salad. Healthy and wonderful!

Yield: About 6 cups, Serves 4 to 5 as a main course

Total Time: about 2 hours

  • 3/4 to 1 pound lobster tails (I used 2)
  • 8 fresh corn cobs, kernels removed and cobs reserved
  • 1 tablespoon extra-virgin olive oil
  • 3 leeks, halved and cut into 1/2-inch moons
  • 1 medium yellow onion, chopped
  • 5 large garlic cloves, minced
  • coarse salt and freshly ground pepper
  • vegetable stock, chicken stock, or clam juice, as needed
  • 1 tablespoon finely chopped fresh chives
  1. Prepare an ice-water bath. Bring 8 cups water to a boil in a large stockpot. Reduce heat to medium-low. Place lobster into water, and simmer, covered, for 8 minutes. (Do not let water boil.) Transfer lobster tails to ice-water bath using tongs; reserve cooking liquid. Let stand for 10 minutes to cool.
  2. Crack lobster tails and remove meat; reserve shells. Coarsely chop meat. (You should have about 1 cup.) Refrigerate until ready to use. (Note: At this point, the lobster meat can be refrigerated overnight.)
  3. Return shells to pot with cooking liquid. Add reserved cobs. Simmer, covered, over medium-low heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
  4. Meanwhile, soak the leeks in a bowl of cold water. Swish to clean. Remove leeks from the top allowing any sand or grit to settle on the bottom of the bowl.
  5. Heat oil in a medium stockpot over medium heat. Cook corn kernels, leeks, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 15 minutes.
  6. Add 5 cups lobster stock, and cook for 15 minutes. (I had to supplement with chicken stock because I didn’t have 5 cups of lobster stock! Clam juice would also work well as a supplement.) Let cool slightly.
  7. Using a slotted spoon, set aside 1 1/2 cups corn mixture.
  8. Purée remaining corn mixture and strained liquid in a blender or Vitamix until smooth.
  9. Working in batches, strain soup through a large fine-mesh sieve, and return to the pot with reserved corn and lobster meat.
  10. Cook over medium heat until warmed through.
  11. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve with lemon wedges and garnish with additional chives, if desired.

Note: The soup can be refrigerated for up to 4 days.

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