Originally a tapas recipe, this dish can also be a side to a main meal and is perfect for any social occasion. Tapas are known as one of the most social ways of dining with friends and family as everyone samples the wide range of dishes at the table.
A fine culinary balance lies between the lobster meat, cheese and splash of dry white wine, while using all fresh ingredients will bring out the flavor of the lobster and will taste incredible! Serve with white wine or sangria.
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/175 g lobster meat
2 oz/55 g Manchego or Parmesan cheese, grated
2 tbsp chopped fresh flatleaf parsley
Pinch of freshly grated nutmeg
Salt and pepper
Fresh dill sprigs (for garnish)
Pastry Ingredients:
2 1/3 cups all-purpose flour, plus extra for dusting
Pinch of salt
1 ½ sticks of butter
2 tbsp cold water
(You can also substitute with 1 lb, 2 oz/500 g of ready-made, unsweetened pastry)
Preheat the oven to 375°F/190°C. 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 crab tartlets hot or cold, garnish with fresh dill sprigs.
Consider a substitution option: king crab instead of lobster meat!
