Lobster Tart Recipe

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Seafood lovers can’t get enough of this brunch tart. If you like, substitute chopped shrimp for some of the imitation lobster.

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Lobster Tart Recipe

Prep: 25 min. Bake: 20 min. + standing

Yield: 12 Servings

25 20 45

Ingredients

1 sheet refrigerated pie pastry
1 package (8 ounces) imitation lobster
2 eggs
1 egg yolk
1/4 cup heavy whipping cream
2 tablespoons Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1 tablespoon white wine
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
Sprinkle lobster into crust. In a small bowl, whisk the eggs, egg yolk, cream, mayonnaise, wine, lemon juice, parsley, seafood seasoning, salt and pepper; pour over top.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 slice equals 147 calories, 10 g fat (4 g saturated fat), 64 mg cholesterol, 260 mg sodium, 12 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lobster Tart in Country Woman Christmas Annual 2012, p26