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Tartless Lobster And Corn Tart

Welcome to the first installment of Wednesday’s Recipe for Saturday’s dinner.  This page will include recipes you can use on a Saturday night and gather the ingredients before hand, on Wednesday, so you are not rushing around at the last minute.

Being on a low-carb diet, we decided to forego the crust and use ramekins to cook it.  You could use a crust in either a pie plate or a tart pan.  Your call.  Let’s get started.

What you need:

  • pie crust should you decide to go that way
  • 1 tablespoon of butter
  • 1/2 cup of chopped onion (fairly fine)
  • 1 1/2 cups of fresh corn cur off the cob.  (maybe 2 good sized ears)
  • fresh tarragon.  No skimping. chop it up good and fine
  • Cayenne- just a pinch or so.   You can season to taste.
  • 3/4 cup whole milk. I used skim, it works.
  • 2 large eggs beaten
  • 1/4 cup heavy cream
  • Lobster meat- a decent amount, maybe a 1.5-2 pounder? you can use crabmeat too.
  • lemon zest

What to do:

  • Preheat to 425 degrees. If you use a crust, cook the crust 10 minutes using pastry weights so not to bubble. If you use the ramekins, butter them well and place on a cookie sheet lined with foil.
  • Melt better in a saucepan and add onion cooking until soft, just a few minutes.
  • Stir in tarragon and corn along with the milk. Remove from the heat.
  • Beat the eggs along with cream and slowly add to the mixture stirring well so you won’t get scrambled eggs!
  • Add the lobster and stir in lemon zest.  Season with salt and pepper.
  • Add to the pastry shell or evenly divide into 4 ramekins.
  • Bake 10 minutes at 425; lower to 350 and bake about 20 minutes more.
  • An inserted knife should come out clean. Cool to set and enjoy.

I served this with butter leaf lettuce drizzled with balsamic dressing and some grilled zucchini.

Buon Appetito!

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