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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Baked Orzo, Bacon, Feta & Spinach Custard

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We ate this flavorful and custardy pasta dish for dinner with a green salad. This dish from Mike Isabella, of Top Chef fame, would also be wonderful for a brunch or lunch. It is quiche-like with pasta instead of crust. This recipe was adapted from Food and Wine. I doubled the spinach and used one percent milk and fat free Greek yogurt. GREAT!

Yield: Serves 6

  • salt for pasta water
  • 1 cup orzo
  • 12 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds leeks, white and tender green parts only, cut in half & thinly sliced (about 3 large leeks)
  • 18-20 ounces baby spinach
  • 8 ounces feta cheese, crumbled
  • Freshly ground pepper and coarse salt for seasoning
  • 4 large eggs
  • 1/2 cup plain Greek yogurt (fat free okay)
  • 1/2 cup milk (I used 1 percent)
  1. Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a large bowl.
  2. In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. With a slotted spoon, add the leek mixture to the orzo. Drain the remaining fat, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet in batches and cook until wilted; transfer to a colander and press out the excess liquid (I squeezed it with tongs). Add the spinach to the orzo, fold in the feta and season with salt and pepper.
  3. In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 35 minutes (on convection) to 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.

One Year Ago: Chicken and Dumplings

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