Corn and Lobster Tart

By Florence Fabricant

Updated June 8, 2023

Corn and Lobster Tart
Rikki Snyder for The New York Times
Total Time
1½ hours
Rating
4(142)
Comments
Read comments

Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.

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Ingredients

Yield:4 to 6 servings
  • Pastry for a 9-inch tart
  • Flour for rolling
  • 1tablespoon unsalted butter
  • ½cup finely chopped onion
  • 1½ cups fresh corn kernels (from about 2 ears)
  • 1tablespoon finely chopped fresh tarragon
  • Pinch cayenne
  • ¾cup whole milk
  • 2large eggs, beaten
  • ¼cup heavy cream
  • 11¼-pound lobster boiled or steamed, shucked and diced
  • Grated zest of 1 lemon
  • Salt and ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

231 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 500 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan. Prick bottom, line with foil and add pastry weights. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.

  2. Step 2

    Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes. Stir in corn, tarragon and cayenne. Stir in milk. Bring to a simmer. Remove from heat. In a bowl, beat eggs and cream together and slowly stir into the pan. Add lobster. Stir in lemon zest and season with salt and pepper.

  3. Step 3

    Ladle mixture into prepared tart shell. Bake 10 minutes. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean. Remove from oven and let rest 10 minutes before serving.

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Ratings

4 out of 5
142 user ratings
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Comments

Leslie

This tart was excellent - better and more flavorful than I expected. The tarragon is subtle with the anise flavor a great complement to the sweet summer corn. I had more filling than I could fit (crust sides shrank down while I was blind baking it) and I poured it into a ramekin; it baked around 20 minutes and was perfect. I would consider making it separately in ramekins if I didn't have a crust available. Highly recommend!

Bobbe

I made it with 1 lb of shrimp, instead of lobster- excellent!

claudiagiulia

I made it with just one tail of lobster, added some peas I had lurking around and some chopped sundried tomatoes (not too many to overwhelm the flavors). It was delicious. Baking time in my oven was slightly longer than directed.

Anne

I made this for a dinner party and it was SO good. I used snow crab, since that's what my grocery store had, and I infused the milk and cream with the shells separately. The cayenne, lemon zest, and herbs (I substituted thyme, it's what I had) melded and complemented each other very well. I used Emily Weinstein / Dorie Greenspan's Tart Dough recipe and the parbake instructions worked great.

a cook from Toronto

This was amazingly good. Fresh tarragon, lemon zest elevate the flavour of this quintessential summer dish! Local corn was in at the farmers market and lobster was on special at the supermarket. A match made in heaven! No issues with overfilling as I used a 10 inch pie dish. Paired with organic greens. Yum!

Deanna

This recipe was delicious! I ended up with too much liquid like other users, so I’d suggest cutting the milk down to half a cup. I added chives and parsley because I had them, but it would’ve been great with just tarragon

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