Corn and Lobster Tart Recipe

Name: Corn and Lobster Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for a 9-inch tart; Flour for rolling; 1 tablespoon unsalted butter; 1/2 cup finely chopped onion; 1 1/2 cups fresh corn kernels (from about 2 ears); 1 tablespoon finely chopped fresh tarragon; Pinch cayenne; 3/4 cup whole milk; 2 large eggs, beaten; 1/4 cup heavy cream; 1 1 1/4-pound lobster boiled or steamed, shucked and diced; Grated zest of 1 lemon; Salt and ground black pepper

Servings: persons

Pastry for a 9-inch tart
Flour for rolling
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1 1/2 cups fresh corn kernels (from about 2 ears)
1 tablespoon finely chopped fresh tarragon
Pinch cayenne
3/4 cup whole milk
2 large eggs, beaten
1/4 cup heavy cream
1 1 1/4-pound lobster boiled or steamed, shucked and diced
Grated zest of 1 lemon
Salt and ground black pepper

1
Heat oven to 425 degrees.
2
Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan.
3
Prick bottom, line with foil and add pastry weights.
4
Bake 10 minutes, until pastry starts to look dry.
5
Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored.
6
Remove from oven but leave oven on.
7
Melt butter in a saucepan.
8
Add onion and cook on low until soft but not brown, about 5 minutes.
9
Stir in corn, tarragon and cayenne.
10
Stir in milk.
11
Bring to a simmer.
12
Remove from heat.
13
In a bowl, beat eggs and cream together and slowly stir into the pan.
14
Add lobster.
15
Stir in lemon zest and season with salt and pepper.
16
Ladle mixture into prepared tart shell.
17
Bake 10 minutes.
18
Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
19
Remove from oven and let rest 10 minutes before serving.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pastry for a 9-inch tart, Flour for rolling, 1 tablespoon unsalted butter, 1/2 cup finely chopped onion, and more.

Yes, Corn and Lobster Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Lobster Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions