Lobsters with tartlets

Lobsters with tartlets

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Ingredients for Making Lobsters with Tartlets

To make lobsters you will need:

  1. Lobster (sea crab, lobster) 2 pieces.
  2. Celery 1 bunch.
  3. Salt to taste

To prepare tartlets you will need:

  1. Butter 100 grams.
  2. Sour cream 20% fat 100 grams.
  3. Premium wheat flour 2 cups.
  4. Sunflower oil 1-2 tablespoons.

To prepare the stuffing you will need:

  1. Fresh homemade cottage cheese 200 grams.
  2. Spicy cheese 250 grams.
  3. Chicken egg 2 pieces.
  4. Semolina 1 tablespoon.
  5. Salt to taste.
  • Main Ingredients: Lobster (Lobster) and Spiny Lobster, Yeast Dough
  • Portion 2-4
  • World CuisineFrench Cuisine


Deep and large pan, Sharp knife, Kitchen scissors, Colander, Wooden cutting board, Deep dough bowl, Deep forcemeat bowl, Small bowl, Glass or mug, Wooden spoon, Whisk, Fork, Tartlet baking dish, Oven, Kitchen cooker, cooking brush for greasing, serving platter

Cooking lobsters with tartlets:

Step 1: Cook the Lobster.

We take a fresh lobster, carefully brush it. At the same time, we clean it of any dirt and sand. Then we take a large deep saucepan, pour water there and put on a big fire to boil. When the water begins to boil - we lower the lobster upside down with tongs (kitchen), salt, add the greens from the celery to the same place and cook it until the lobsters are completely red, and a white crack appears between the frame and its neck . In principle, it will take you on average 15 minutes. Then we discard the lobsters in a colander and let cool. Already cooled lobsters with a sharp knife or ordinary kitchen scissors cut off claws, neck and clean the black intestines. Then cut the boiled lobster meat into pieces.

Step 2: prepare the tartlets.

In a separate bowl, mix the wheat flour with butter with a wooden spatula. As a result, we should get a kind of oily groats. Then pour sour cream into the mass, which we pre-mix with 1 teaspoon salt. Then quickly knead the dough, cover the bowl and put in the refrigerator for 10-15 minutes. After that, we take out the dough and roll out the dough with a rolling pin into a thin layer. Using a glass, cut out circles from the reservoir. To do this, take a glass, put it on the tests with an open side and place a little pressure on it. Raise the glass and we will form one finished circle.

Step 3: prepare the minced meat.

In a bowl, rub the egg yolk with cottage cheese and grated cheese on a fine grater with a spoon. But for this we need to separate the yolk from the protein correctly. So, we take a chicken egg in one hand and with a knife we ​​apply a neat blow to its shell exactly in the middle of the egg. Then, with both hands, carefully push the two halves of the eggshell apart and release the yolk directly into the bowl. In another bowl, we pour the remaining protein in the shell. So, now add the semolina to the crushed yolk. In the bowl where we poured the squirrel, use a fork or a whisk to beat our squirrel to the state of foam. Now add the whipped protein to the bowl in the crushed yolk and semolina. Carefully knead everything and salt a little.

Step 4: bake tartlets with minced meat.

In a special form for tartlets we spread the circles of dough. It is better to grease the form with sunflower oil. On top of the dough we spread our stuffing so that it does not reach the edges of the form on 0.25 cm. Preheat the oven on 220 degrees 10 minutes. Then on the middle baking sheet we put our form with tartlets and bake 15 minutes.

Step 5: serve lobsters with tartlets.

When the tartlets are ready, remove from the molds and put on a serving plate. We spread lobster meat on top of the tartlets and decorate with chopped greens. Optionally, on top of each tartlet, you can pour a little mayonnaise. Enjoy your meal!

Recipe Tips:

- - we recommend to grease the baking dish with butter, then your tartlets will not only not burn, but the dough will not be so hard.

- - You can serve separately tartlets and separately cut lobster meat.

- - do not store lobsters in the refrigerator, but if you have no other choice, then separate the meat and wrap it in plastic wrap. this way you can store lobster meat in the refrigerator for a couple of days.

- - when put the dough in tartlets, so that it does not swell there and spoil the form, we recommend that you pierce the bottom of each tartlet with a fork.


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