Warm Lobster Tart Recipe

Make Dough

In a bowl or food processor combine 1.5 cups flour and 0.5 tsp salt. Cut in 0.5 cup cold cubed butter until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 1 tbsp ice water at a time and mix until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll & Par-bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 10-11 inch circle about 1/8 inch thick. Fit into a 9-inch tart pan with removable bottom, trim edges, and chill 10 minutes. Line tart shell with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, brush bottom and sides lightly with beaten egg, then bake 6–8 more minutes until set and lightly golden. Remove and let cool slightly.

Prep Asparagus

Bring a pot of salted water to a boil. Blanch asparagus pieces 1–2 minutes until bright green and just tender, then immediately plunge into ice water to stop cooking. Drain and set aside.

Sauté Mushrooms

In a large skillet over medium-high heat melt 2 tbsp butter. Add minced shallot and cook 1–2 minutes until translucent. Add sliced wild mushrooms and cook, stirring, until they release moisture and turn golden, about 5–6 minutes. Add minced garlic in the last 30 seconds and cook until fragrant. Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat.

Combine Filling

In a bowl whisk together 0.25 cup heavy cream, 1 beaten egg, 1 tsp lemon juice, 0.5 tsp black pepper, and 0.75 tsp salt. Fold in the sautéed mushrooms, chopped lobster meat (12 oz), blanched asparagus, and 1 tbsp chopped chives. Adjust seasoning to taste but keep mixture slightly loose — it should bind but not be soupy.

Assemble & Bake

Preheat oven to 375°F (190°C) if not still warm from par-baking. Spoon the lobster-mushroom-asparagus filling into the par-baked tart shell, spreading evenly. Smooth the top gently and brush exposed pastry rim with remaining egg wash if desired. Bake 18–22 minutes until filling is set (center should be just set and lightly jiggly). Remove and rest 5 minutes before unmolding.

Hydrate & Blend

Place 0.25 cup dried porcini mushrooms in a small bowl and cover with 0.5 cup hot water. Let steep 15 minutes until soft. Strain, reserving the soaking liquid, and finely chop the rehydrated porcini. Whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt, and 1/8 tsp pepper. Add 1–2 tbsp of the reserved porcini soaking liquid (start with 1 tbsp) to adjust consistency. Stir in chopped porcini. Taste and adjust acidity or salt as needed.

Make Prosciutto Cracklings

Preheat oven to 375°F (190°C). Arrange 4 slices of prosciutto on a parchment-lined baking sheet, not overlapping. Bake 8–12 minutes until crisp and lacy. Remove and drain on paper towels. Once cool, break into irregular pieces for topping.

Finish & Plate

Transfer the warm lobster tart to a serving plate. Drizzle 1–2 tbsp of the porcini vinaigrette over the tart, concentrating around the edges and a light sweep over the surface. Scatter prosciutto cracklings on top, add microgreens or baby arugula if using, and finish with 1/2 tsp lemon zest and a final pinch of chives. Serve warm, cut into 6 slices.