Recipes from the Grapevine Cottage

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Corn & Lobster Tart

I think Linda uses the food section of the New York Times as inspiration, but she rarely actually follows any of the recipes. Personally, I suspect her results are better!

Serves 4-6


Pastry for a 9” tart or pie pan (we used the Pillsbury brand pie crust sheets and it worked just fine)
2 tablespoons unsalted butter
1/2 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1-1/2 cup fresh sweet corn kernels, cooked as you would prepare for eating (2 to 3 ears)
1 tablespoon finely chopped fresh tarragon
pinch cayenne
3/4 cup whole milk
2 large eggs, beaten
1/4 cup half & half
2 lobster tails, boiled and diced
1 teaspoon grated zest of a lemon
salt & pepper to taste


Heat oven to 425 degrees. Roll out crust in a 9” tart pan or pie pan. Prick bottom, line with foil and add pastry weights or uncooked navy beans. Bake 10 minutes, remove foil and weights, and bake about 5 minutes more, until pastry is just lightly browned.

In the meantime, melt the butter in a saucepan, and add onions, red bell pepper and celery, cooking and stirring for about 5 minutes. Season with salt & pepper. Add the corn, tarragon and cayenne. Warm the milk for about a minute in a microwave, and then stir in the saucepan. Mix eggs and half and half together and also add to the saucepan. Add lobster, lemon zest and season a bit more with salt and pepper. Pour into the pie shell, and bake for 10 minutes. Then reduce oven temperature to 350 degrees and bake about 20 minutes more, until the top is firm to touch and lightly browned. Let rest for 10 minutes before serving.