Lobster Puff Pastry Tart
This recipe from Grace Vallo, a top-18 winner in the Create Cooking Challenge: My Family's Recipe, is an ode to New England's lobster roll, but with an elevated twist.
Recipe Ingredients
- - Makes: 2 lobster puff pastries
- - 1/3 pound cooked lobster meat, cut into bite-sized pieces (buy lobster precooked or steam your own…2, 1 1/2 pound lobsters)
- - 7 ounces good-quality puff pastry dough (Puff pastry dough can usually be found in the frozen section of the grocery store. Thaw dough before using.)
- - 1 large leek
- - 2 tablespoons snipped fresh chives
- - 2 tablespoons salted butter
- - 1 lemon, zested
- - Salt
Recipe Instructions
- If you’re steaming your own lobsters, add both lobsters to a large pot with 2 inches of boiling water. Steam in boiling water, covered, for 20 minutes.
- For leeks: Remove dark green part and root end of leek. Cut leek in half lengthwise, and slice in thin half-moons. In a small pot, add a tablespoon of butter, leeks, and salt to taste. Let butter melt and sweat leeks for about 2 minutes over medium-high heat.
- For puff pastry: Place puff pastry dough on a lightly greased baking sheet. Cut dough into 2 same-sized rectangles. Spoon leeks on each rectangle, leaving a border around the edge of each tart as a crust.
- To bake: Bake for 20-25 minutes until golden brown (or according to puff pastry package instructions).
- For lobster: In the same pot as the leeks were sweated, add another tablespoon of butter and lobster meat. Over medium-high heat, toss lobster until just warm. Add chives during the last 30 seconds of warming.
- To serve: Place warm lobster on top of leeks on each tart. Garnish with lemon zest.
- Serve with lemon wedges if desired.