Lobster Tarts with a Champagne Dressing


Lobster Tarts with a Champagne Dressing


375g pack ready-rolled shortcrust pastry, at room temperature
Bunch of spring onions, trimmed and finely sliced, the whites for the filling
1 large red chilli, deseeded and finely chopped
1 shop bought cooked lobster (remove the meat and dice)
200ml single cream
3 large free-range egg yolks
Bunch of flat leaf parsley
A few sprigs of fresh tarragon

For the dressing:
The green ends of the spring onions, finely sliced

 1/2 tsp dijion mustard

 Juice of a lemon
1 tsp fresh tarragon or 1/2 tsp of dried
2 tbsp champagne vinegar
4 tbsp olive oil
1 tbsp water
Salt and pepper
70g baby salad leaves

Here’s how

Roll out the pastry and line your tart tins.
Place them in the fridge for 30 minutes to rest before trimming.
Chop the whites of the spring onions and place in a bowl with the lobster meat.
Chop the parsley, tarragon and chilli and add to the mixture
Divide the mixture into the tartlet cases
Whisk the egg yolks and cream together, and pour over the lobster filling and bake in the oven at 170c for 20-25 minutes until golden.
Remove from the oven and rest for 10 minutes before serving
Mix the dressing ingredients together in a bowl and dress the salad leaves.
Serve the salad with the tarts as a perfect starter for Christmas!