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Name: Lobster Tart
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 pt milk; 3 oz Cold lard; 1/2 pt Single cream; 1 Live lobster * Leave out one egg white; 3 tb Ice-cold water (or more); 5 Eggs **; 3 oz Cold butter; 8 oz Flour

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INGREDIENTS

1/2 pt milk
3 oz Cold lard
1/2 pt Single cream
THE PASTRY
1 Live lobster * ; Leave out one egg white
3 tb Ice-cold water (or more)
THE FILLING
5 Eggs **
3 oz Cold butter
8 oz Flour

Servings

INSTRUCTIONS

*Note: the lobster should be good and lively. One with only one claw for which you should pay less - will do fine for this dish.

**Leave out one of the egg whites, it is not needed for this recipe.

Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

NOTES

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Lobster Tart

1/2 pt milk
3 oz Cold lard
1/2 pt Single cream
 THE PASTRY
1 Live lobster * Leave out one egg white
3 tb Ice-cold water (or more)
 THE FILLING
5 Eggs **
3 oz Cold butter
8 oz Flour

*Note: the lobster should be good and lively.  One with only one claw for which you should pay less - will do fine for this  dish.

**Leave out one of the egg whites, it is not needed for this recipe.

Make the pastry first.  Sieve the flour with the salt into a roomy bowl.  Chop the lard and butter into the flour with a sharp knife. Finish rubbing  in the fat to flour with the tips of your fingers. Work in enough ice-cold  water to give you a ball of soft (but not sticky) dough. Cover with  cling-film and leave the dough to rest in a cool place for half an hour or  so.  Bring a panful of salted water to the boil - enough to swim the  lobster.  Kill the lobster (or have you fishmonger do so) with a knife  slipped in behind its head. Or plunge the creature in the boiling water and  hold it under with a wooden spoon (lobsters do drown).    Cook the lobster for 3-4 minutes - just long enough to turn the shell  scarlet and make the lobster easier to skin. Drain it, sever the head and  cut in half, taking care to save the greenish black brain (rather like  liquid seaweed).  This will turn anything into which it is stirred  wonderful sunny scarlet as it cooks. Reserve the brain for making lobster  butter. Otherwise it can go into the tart filling.    Remove the lobster meat from the body, claws and head (leave out the dark  intestine which runs right down the body - and the stomach at the top of  the head). Slice the body meat into medallions. Leave the claw meat whole.    Bake the tart-case blind (lined with foil weighted with dried beans instead  of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes.    Beat the milk, cream and eggs together and season. Pour the mixture into  the cooled tart tin.  Arrange the lobster pieces over all. Bake at 400 F  (200 C) gas mark 6 for 30 minutes, until the egg-filling is set.    Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed  for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 4 Servings

Calories: 369
Calories from Fat: 165 (45%)

Amt Per Serving		% DV

	Total Fat 18.4g	24 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.9g
Cholesterol 47.8mg		15 %
Sodium 10.3mg		0 %
Potassium 90.3mg		2 %
Total Carbohydrate 44g		13 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 42.5g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 369

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