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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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 slice: 147 calories, 10g fat (4g saturated fat), 64mg cholesterol, 260mg sodium, 12g carbohydrate (2g sugars, trace fiber), 4g protein

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lobster Tart in Country Woman Christmas Annual 2012, p26

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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