Corn and Lobster Tart Recipe (2024)

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!

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

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.

PS - I've made this twice now and it's utterly delicious. Summer on a plate. Note that not all the liquid fits in the tart shell so in future I'll use a bit less milk and heavy cream.

Made this last night for our 54th anniversary dinner....so good! Served with a very nice champagne, salad and tapioca pudding for desert. I substituted shallots for onions but otherwise followed the recipe. I used the Claiborne/Franey Tart Pastry recipe...quick, easy and tasty (I over baked it a bit so it was not as flaky as I hoped for but very good).

There are now strict regulations against catching and selling female lobsters with attached eggs, at least in Maine and Massachusetts. I grew up on the coast with family and friends who ran lobster traps and have eaten the roe. It always dries out in the cooking; not worth seeking out.The tomalley is a completely different and delicious part of every lobster. It's basically lobster liver. It's densely flavorful. We mix it with the butter.

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!

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

Made this over the summer for a dinner party and it was a hit! The flavors were perfect.

I use Smitten Kitchen's all butter pie crust recipe, a scant 3/4c milk, and a 1 1/2-pound lobster. Have made this many times, always to rave reviews!

If I make this again, I would definitely eliminate the tart shell. I used a pre-made pie shell, and had some leftover filling which I put into a buttered ramekin. Definitely preferred the crust-less version - the flavors of the filling are so good and clean they stand on their own - the shell felt "heavy." Also, something was off on proportions - had to bake much longer than listed, which resulted in tough lobster. Might use an extra egg next time to help it hold together a bit better.

I had every intention of using lobster for this dish, but bay scallops were on sale and I bought 1 pound. I thought it was excellent; highly recommended.

I cooked this tonight using 2 lobster tails and added some leftover broccoli.

Made this last night for our 54th anniversary dinner....so good! Served with a very nice champagne, salad and tapioca pudding for desert. I substituted shallots for onions but otherwise followed the recipe. I used the Claiborne/Franey Tart Pastry recipe...quick, easy and tasty (I over baked it a bit so it was not as flaky as I hoped for but very good).

Try and get a female bug... the roe is great and don't forget to use the tomalley.... that green guck is the best part of the bug.

The first ingredient is "pastry for a 9-inch tart." Instead of making us dig for it, how about a link to a recipe for such pastry?

This was delicious! I used prawns instead of lobster and it still tasted great. Used Dorie Greenspan's pie dough recipe. Excellent flavors (do not skip the tarragon), and quite easy to make. Will definitely make again!

Never use aluminum foil, it causes depression, gastric distress and memory loss. I simply bake my crust in the oven uncovered. It works fine.

a question. Would this recipe work with crabmeat substituted for the lobster?

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

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!