These individual Lobster Tarts are perfect for a special occasion breakfast, brunch, or luncheon. We created these for our New Year’s Day Brunch and overheard many oohs and ahhs!
Lobster TartsBy Ellen Gutman Chenaux
- 12 4-inch tart pans with removable bottoms, well-greased, and lined with pastry
- 6 large eggs
- 2/3 cup cream
- 1/2 cup whole milk
- 4 ounces emmenthal (Swiss cheese), grated
- 1 1/2 stalks celery, chopped
- 1 bunch scallions, chopped
- 1/2 tablespoon butter, unsalted
- 2 cups cooked lobster meat, cut into bite-sized pieces
- salt and pepper to taste
Preheat oven to 425 degrees.
Line the pastry-filled tart pans with aluminum foil, greasing the bottom side, and adding pastry weights (or beans). Bake the pastry for about 15 minutes, until the pastry has turned slightly golden. Remove the pans from the oven and remove the pastry weights and foil. Return the pans to the oven and bake for an additional 5 minutes, until the bottom is golden. Remove the pans from the oven and set aside.
Saute the chopped celery and scallions in the butter for 1-2 minutes, until they are somewhat cooked but still crunchy.
Using a medium-sized bowl, whisk the eggs, cream, and milk together until well-blended. Add salt and pepper to taste. Add the celery and scallions, cheese, and stir to blend. Add the lobster. Blend. Pour the filling into the pastry shells. Bake for 45 minutes, until baked through and the filling is puffed and golden.
Remove the tarts from the oven. Let sit for a couple of minutes before removing the tarts from the pans. Serve.
Grilled vegetables make a colorful accompaniment on the plate.