Crispy Lobster Tartlet with Dill Cream
This lobster tartlet is built around three elements: a crisp tart shell, a lightly seasoned lobster mixture and a simple dill cream. The supplied recipe uses cooked lobster tails, so the focus here is on cutting, seasoning, assembly and service rather than on a separate lobster-cooking method.
For the shell itself, use our crispy mini tart shell recipe. The finished shell should be completely cool before filling so the lobster and cream can be added as close to service as practical.
Prepare the Lobster Tartare
Dice the cooked lobster tails into small, even cubes. Mix gently with chives, shallot brunoise, lemon zest, lemon juice and a small pinch of sea salt. The supplied method then rests the lobster mixture for five minutes before assembly.
The seasoning is intentionally restrained. The recipe does not call for a heavy sauce in the lobster itself; the dill cream is added separately so the tartare and cream remain distinct components in the finished tartlet.
Make the Dill Cream
Combine crème fraîche with finely chopped dill, lemon juice and salt. Transfer the mixture to a piping bag. This makes it easier to place small, controlled dots of cream inside the tart shell and during final finishing.
The recipe uses 100 g crème fraîche och 2 tablespoons finely chopped dill. Lemon juice and salt are added to taste according to the supplied ingredient list.
Assemble the Lobster Tartlet
- Pipe small dots of dill cream inside the crisp tart shell.
- Fill the shell with the lobster tartare.
- Finish with additional dill cream, fresh dill and edible flowers.
- Add a few drops of lobster coral oil if desired.
- Serve immediately while the tart shell remains crisp.
The optional lobster coral oil is included as a finishing element in the supplied recipe notes. It is not required for the tartlet to work.
Choosing the Tart Shell
This recipe can be served in a classic mini tart shell, but it was developed around the Nordic Chefs Hummerstjärtstartelett-set, which gives the snack a lobster-inspired shape. The set includes a silicone mold and cutter for repeatable shell production.
For other formats, compare the full Kollektion med formar för tarteletter och minipajer, including the Tartelettform med kammusslor och Klassiskt Tartelette Set.
Keep the Shell Crisp During Service
Keep the baked shells separate from the lobster and dill cream until final assembly. Once a crisp shell is filled with moist components, it will gradually soften, so the recipe is designed to be assembled immediately before serving.
If you are developing the shell production separately, our mini tart shell guide covers the baked dough method, storage principles and mold selection without mixing those instructions into the lobster filling recipe.
A Different Crispy Shell Technique
For a lighter rice-based shell made with a silicone mold, see our savoury Monaka shell recipe. For a fried shell formed on a metal iron, use our steg-för-steg-recept på croustader. Keeping these techniques separate helps each recipe answer a different search intent and gives chefs a clearer choice of shell for the dish.
Custom Tartlet Shapes
If a restaurant needs a signature shell shape rather than one of the standard molds, Nordic Chefs develops custom silicone molds and chef tools around the intended portion, geometry and service use.
