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Lobster Tart

Lobster Tart
Seafood lovers can’t get enough of this brunch tart. If you like, substitute chopped shrimp for some of the imitation lobster.
12 ServingsPrep: 25 min. Bake: 20 min. + standing

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 mayonnaise
  • 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.
© Taste of Home 2013

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Lobster Tart (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013