Best 4 Corn And Lobster Tart Recipes

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Indulge in a culinary masterpiece that harmonizes the sweetness of corn and the luxuriousness of lobster in a flaky, golden tart shell. This Corn and Lobster Tart recipe elevates your dining experience with its captivating flavors and textures. Prepare to tantalize your taste buds with a symphony of sweet corn, succulent lobster, and a creamy filling encased in a buttery, flaky crust. Our step-by-step guide ensures a perfect tart every time, whether you're a seasoned chef or a home cook seeking a challenge. Elevate your next gathering or indulge in a delightful meal with this extraordinary Corn and Lobster Tart.

Let's cook with our recipes!

LOBSTER CORN FRITTERS



Lobster Corn Fritters image

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings (12 to 14 fritters)

Number Of Ingredients 17

6 to 8 tablespoons (3/4 to 1 stick) unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces freshly cooked lobster meat, 1/4-inch-diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay seasoning
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half-and-half
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads
2 teaspoons sriracha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann's
Freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
  • Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
  • For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
  • To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

ROASTED CORN AND LOBSTER CHOWDER



Roasted Corn and Lobster Chowder image

Provided by Food Network

Yield 1 1/2 quarts chowder

Number Of Ingredients 15

4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn)
2 tablespoons unsalted butter
1 large onion, peeled and diced (about 1 cup)
2 celery stalks, diced
1 leek, split, cleaned, and diced
1 large sweet red pepper, diced
2 to 3 jalapeno peppers seeded and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 vanilla bean, split and seeds scraped out
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 quarts hot chicken stock
1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth
1/2 cup creme fraiche

Steps:

  • Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.;

LOBSTER CORN CHOWDER



Lobster Corn Chowder image

Provided by Ina Garten

Categories     side-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Steps:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  • Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

LOBSTER TARTLETS



Lobster Tartlets image

I love lobster, so I created this lobster tart recipe. They are the perfect appetizer for a cocktail party or family dinner. Top with chives or green onions for color. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 25 servings.

Number Of Ingredients 9

1/2 cup shredded white cheddar cheese
1/2 cup shredded provolone cheese
1/2 cup cooked lobster meat or 1 can (6-1/2 ounces) flaked canned lobster meat, drained
1/3 cup finely chopped sweet red pepper
2 tablespoons finely chopped green onion (white portion only)
2 tablespoons mayonnaise
Dash seafood seasoning
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Spoon into tart shells. Place on an ungreased baking sheet. Bake until shells are lightly browned and filling is heated through, 12-15 minutes. If desired, sprinkle with paprika before serving.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 78mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

Tips:

  • For the best flavor, use fresh corn and lobster. If fresh lobster is unavailable, frozen lobster meat can be used. Thaw the lobster meat completely before using.
  • Be sure to cook the corn and lobster until they are tender, but not overcooked. Overcooked corn and lobster will be tough and chewy.
  • Use a good-quality puff pastry for the tart shell. Puff pastry that is too thin will not hold up well in the oven. You can also use pre-made tart shells, but be sure to blind-bake them before filling them.
  • For a richer flavor, add a splash of white wine or sherry to the cream sauce.
  • Serve the tart immediately, while it is still warm.

Conclusion:

Corn and lobster tart is a delicious and elegant dish that is perfect for any special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a seafood lover or simply looking for a new and exciting way to enjoy corn, this tart is sure to please.

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