Lobster Tart

Name: Lobster Tart
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 1 sheet refrigerated pie crust; 1 package (8 ounces) imitation lobster; 2 large Eggland's Best eggs; 1 large 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

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

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) imitation lobster
2 large Eggland's Best eggs
1 large 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 crust onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Line unpricked crust 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 in the center comes out clean. Let stand for 10 minutes before cutting.