Crispy Lobster Tartlet Recipe For Fine Dining
Crispy lobster tartlet with cooked lobster, chives, shallot, lemon, dill cream, fresh dill and edible flowers, assembled in a crisp mini tart shell for service.
Recipe by Thomas Axelsen
Ingredients
- Crispy Lobster Tartlet Recipe — 2 cooked lobster tails
- Crispy Lobster Tartlet Recipe — 1 tbsp chives
- Crispy Lobster Tartlet Recipe — 1 tsp shallot brunoise
- Crispy Lobster Tartlet Recipe — 1 tsp lemon zest
- Crispy Lobster Tartlet Recipe — 1 tsp lemon juice
- Crispy Lobster Tartlet Recipe — sea salt
- Dill Cream — 100 g crème fraîche
- Dill Cream — 2 tbsp finely chopped dill
- Dill Cream — lemon juice
- Dill Cream — Salt
Equipment
Lobster Tail Tartelette set, Monaka Tartelette Set, Scallop Tartelette Mold, Lobster Croustade Mold, FiveMount Croustade Iron
Method
- Prepare The Lobster Dice the lobster tail into small tartare-sized cubes.
- Mix gently with shallots, chives, lemon zest, lemon juice and a small pinch of sea salt.
- Allow to rest for 5 minutes.
- Prepare The Dill Cream Combine crème fraîche, dill, lemon juice and salt.
- Transfer to a piping bag.
- Pipe small dots of dill cream inside the tart shell.
- Fill with lobster tartare.
- Finish with additional dill cream dots, fresh dill and edible flowers.
- Serve immediately while the tart shell remains perfectly crisp.
Garnish And Finishing To create a refined fine dining lobster tartlet presentation, finish each tart shell with fresh dill, edible flowers and small dots of dill cream. The fresh herbs enhance the natural sweetness of the lobster while adding colour and freshness to the final dish. For an elevated restaurant-style presentation, a few drops of lobster coral oil can be added just before serving. The oil contributes additional lobster flavour, visual contrast and a luxurious finish that works particularly well in seafood canapés, lobster tartlets and modern fine dining appetizers. When plating lobster tartlets, simplicity often creates the strongest visual impact. Delicate garnishes should complement the lobster rather than overpower it, allowing the crispy tart shell and lobster tartare to remain the centre of attention.
Nordic Chefs · Designed in Denmark