Lobster Tart Recipe Made With Spiny Lobster
Lobster Tart recipe courtesy of the Bush Bar Restaurant located on the beautiful island of Nevis. If you can’t be in Nevis, this is a perfect recipe to warm up with on a cold Winter day.
24 Miniature pastry tarts
1.5 Cups Caribbean Lobster meat, Maine lobster meat (#ad) will substitute in a pinch cooked and chopped
¾ Cup heavy cream
¼ Tablespoon Kosher or sea salt
¼ Tablespoon freshly ground black pepper
1 Tablespoon diced Spanish onion
½ Cup grated Gruyère cheese (#ad)
Lobster Tart Cooking Method:
Preheat oven to 375°.
Place pastry tarts in mini muffin pans or on a cookie sheet. Cover bottom of each tart with Caribbean Lobster. Mix eggs, cream, salt, pepper, and onion. Pour over Spiny Lobster. Top with Gruyère cheese. Bake 15 – 20 minutes or until golden and bubbly. Serve hot or cold.
Caribbean or Spiny Lobster Appearance
- Caribbean spiny lobsters get their name from forward-pointing spines that cover their bodies to help protect them from predators.
- They have a reddish brown shell, marked with occasional dark spots and two large, cream-colored spots on the top of the second segment of the tail.
- They have long, horn-like antennae over their eyes that they wave to scare off predators, and smaller antennae-like “antennules” that sense movement and detect chemicals in the water.
- Unlike the American lobster, they lack large front claws.
- They are harvested for their tail meat. Items marketed as “lobster tail” are usually from spiny lobster.