CORN AND LOBSTER TART
Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.
Provided by Florence Fabricant
Categories brunch, lunch, pies and tarts, main course
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan. Prick bottom, line with foil and add pastry weights. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
- Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes. Stir in corn, tarragon and cayenne. Stir in milk. Bring to a simmer. Remove from heat. In a bowl, beat eggs and cream together and slowly stir into the pan. Add lobster. Stir in lemon zest and season with salt and pepper.
- Ladle mixture into prepared tart shell. Bake 10 minutes. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean. Remove from oven and let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 500 milligrams, Sugar 4 grams, TransFat 0 grams
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