Mini Lobster Pop Tarts Recipe
Fontina | Tarragon Aioli
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Ingredients
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Pastry
Filling
Tarragon Aioli
Garnish & Finishing
Method
Pastry
- 1
Make the dough
In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt. Add 10 tbs cold unsalted butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Bind dough
Beat 1 egg with 1/4 cup cold water in a small bowl. Sprinkle the liquid over the flour-butter mixture a tablespoon at a time, gently mixing until dough just comes together. Do not overwork. Turn dough onto a lightly floured surface, divide into two equal discs, flatten to 1-inch thick disks, wrap in plastic and chill for at least 30 minutes (up to 2 hours).
- 3
Roll and assemble
Preheat oven to 375°F (190°C). Line two baking sheets with parchment. On a lightly floured surface roll one dough disc to about 1/8-inch thickness. Using a 3 x 2-inch rectangular cookie cutter (or a knife), cut 12 bottom rectangles. Transfer to prepared sheet. Roll the second disc and cut 12 top rectangles; keep tops slightly smaller or mark a vent area so filling doesn’t bulge.
- 4
Filling
- 5
Prepare lobster filling
Melt 1 tbs unsalted butter in a small skillet over medium heat. Add 1 minced shallot and sauté for 1–2 minutes until translucent and soft but not browned. Add 12 oz chopped cooked lobster meat to the pan just to warm through for 30–45 seconds. Remove from heat and let cool slightly.
- 6
Combine filling ingredients
In a bowl combine the warmed lobster and shallot, 1 cup shredded fontina cheese, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs chopped chives, 1/4 tsp freshly ground black pepper and 1/4 tsp fine sea salt. Mix gently to combine. Taste and adjust seasoning; the mixture should be moist but not runny.
- 7
Fill pastries
Place about 1 tablespoon of lobster-fontina filling in the center of each bottom pastry rectangle (leave ~1/4-inch border). Brush the edges with egg wash, place a top rectangle over the filling, press edges gently, then crimp with a fork to seal. Use a small paring knife to cut a couple of tiny vents on each top. Arrange on prepared baking sheets about 1 inch apart.
- 8
Bake
Brush the tops lightly with egg wash and sprinkle a tiny pinch of coarse sea salt or flaky salt on each. Bake in the preheated 375°F oven for 16–20 minutes until golden brown and puffed and cheese is melted inside. Rotate pans halfway if needed for even coloring. Remove to a wire rack and let rest 5 minutes.
Tarragon Aioli
- 9
Make aioli
While pastries chill or bake, whisk together 1/2 cup mayonnaise, 2 tbs plain Greek yogurt, 1 tbs finely chopped fresh tarragon, 1/2 tsp grated garlic, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper in a small bowl until smooth. Taste and adjust acid or salt. Chill until ready to serve.
Garnish & Serve
- 10
- 11
Make ahead & reheat
Pastries can be assembled and frozen on baking sheets for up to 1 month. Bake from frozen at 375°F for 20–25 minutes. Aioli can be made 24 hours ahead and stored refrigerated in an airtight container.