Tapas Lobster Tartlets

Tartlets are easy to make and even easier to eat as they are bite-sized and perfect for passing as an appetizer at gatherings.

Of course, fresh lobster can only make it that much more decadent, and also try our recommended substitution of fresh King crab!

Makes 24 tartlets

Filling Ingredients

1 tbsp olive oil (Spanish oil recommended)
1 small onion, finely chopped
1 garlic clove, finely chopped
Splash of dry white wine
2 eggs
2/3 cup of milk or light cream
6 oz lobster meat
2 oz Manchego or parmesean cheese, grated
2 tbsp chopped fresh flat leaf parsley
Pinch of freshly grated nutmeg
Salt and freshly ground pepper, to taste
Fresh dill sprigs (for garnish)

Pastry Ingredients

2 1/3 cups all-purpose flour, plusu extra for dusting
Pinch of salt
1 1/2 sticks of butter
2 tbsp cold water
You can also substitute with 1 lb, 2oz of ready-made, unsweetened pastry sheets.

Preheat the oven to 375°F. To prepare the lobster meat filling, heat the olive oil in a pan. Add the onion and cook about 5 minutes, or until softened but not browned. Add the garlic and cook an additional 30 seconds. Add a splash of white wine and cook for 1-2 minutes, or until most of the wine has evaporated.

Lightly whisk the eggs in a large bowl, then whisk in the milk or cream. Add the lobster meat, grated cheese, parsley and the onion mixture. Season the mixture with nutmeg, salt and pepper to taste and mix together.

To prepare the pastry from scratch, mix the flower and salt together in a large bowl. Add the butter, cut into small pieces, and rub it in till the mixture resembles fine breadcrumbs. Gradually stir enough of the water to form a firm dough. Alternatively, the pastry could be made in a food processor.

Thinly roll out the pastry on a lightly floured counter. Using a plain, round 2 ¾ inch/7 cm cutter, cut the pastry into 18 circles. Gently pile the trimmings together and roll out again, then cut out an additional 6 circles. Use to line 24 x 1 ½ inch/4cm tartlet pans. Carefully spoon the lobster meat mixture into the pastry shells, taking care not to overfill them.

Bake the tartlets in the preheated over for 25-30 minutes, or until golden brown and set. Serve the them hot or cold, garnish with fresh dill sprigs.

Consider a substitution option, fresh King crab instead of lobster meat!

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