Lobster Tail Pastries: My Secret's Out! (Easy Recipe)
Dreaming of lobster tail pastry? This recipe nails the flaky shells & creamy seafood filling! Easier than you think. Get my top tips for Italian dessert heaven!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastedessert.com.
Cooking tools:
- Rolling pin
- Piping bag
- Microplane
- Citrus press
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Zip-top bag
Ingredients
- 1 package (14.1 oz / 400g) frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 large egg, beaten
- Turbinado sugar or sanding sugar, for sprinkling
- 1 pound (450g) cooked lobster meat, coarsely chopped
- 1 cup (225g) whole milk ricotta cheese, drained well
- 1/2 cup (115g) heavy cream
- 1/4 cup (50g) granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
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