Lobster Salad Barquettes

Lobster Salad Banquettes

These savory Lobster Salad Barquettes taste like summer. Pictured with Ribbon Slaw.

Lobster Salad Banquettes
Yield: 6
  • 3 (5-ounce) lobster tails
  • 1 cup water
  • 1 tablespoon salt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced celery
  • 1 tablespoon minced red onion
  • ⅛ teaspoon salt
  • ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  • Garnish: lemon peel curls
  1. Insert a skewer lengthwise along top of each lobster tail to prevent curling during steaming.
  2. In a medium saucepan with a steamer basket, bring water and salt to a boil. Place prepared lobster tails in steamer basket, and steam, covered, until shells turn pink and meat is opaque white, 7 to 8 minutes. Remove lobster tails from steamer, and let cool slightly until cool enough to handle.
  3. Using kitchen shears, cut lobster tails along back of shell, pull open, and remove lobster meat. Chop meat into ½-inch pieces.
  4. In a small bowl, combine lobster, mayonnaise, lemon juice, celery, onion, and salt, tossing until mixed. Cover, and refrigerate until cold, 3 to 4 hours.
  5. Preheat oven to 450°.
  6. On a lightly floured surface, unroll pie dough. Using a 4½x1½-inch barquette tartlet pan as a guide, cut 6 shapes from dough. Lightly spray 6 tartlet pans with cooking spray. Press dough shapes into prepared tartlet pans, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans.
  7. Place tartlet pans on a rimmed baking sheet. Refrigerate for 30 minutes.
  8. Prick tartlet dough with a fork to prevent puffing during baking.
  9. Bake until golden brown, 7 to 9 minutes. Let cool on wire racks. Carefully remove tartlet shells from pans.
  10. When ready to serve, divide lobster salad among prepared tartlet shells.
  11. Garnish each with a lemon peel curl, if desired.

From Teatime Celebrations 2016  

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