Savory Lobster Tails Pastry

If you ask me, lobster tails pastry is one of those treats that sounds fancy but is actually quite simple to make.

These flaky pastries filled with tender lobster meat have become a go-to appetizer whenever I want to impress dinner guests without spending hours in the kitchen. The buttery layers of puff pastry wrap around a rich mixture of fresh lobster and herbs.

Each bite brings together the light, airy texture of the pastry with the sweet meat of the lobster, all tied together with a touch of cream and fresh herbs. It’s the kind of dish that makes everyone at the table pause and smile.

It’s a crowd-pleasing appetizer that feels special but doesn’t require chef-level skills to put together.

What Kind of Ricotta Should I Use?

For these Italian pastries, whole milk ricotta is definitely the way to go – it’s specifically called for in the recipe for good reason. The higher fat content creates a richer, creamier filling that holds up better during baking. Fresh ricotta works best here, but the stuff from the dairy case at your supermarket will do just fine. If your ricotta seems particularly wet, you might want to drain it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using it in the recipe. This helps prevent a soggy filling and ensures your pastries turn out just right.

Options for Substitutions

While some ingredients are key to getting the classic lobster tail pastry texture and taste, there are several substitutions you can try:

• Semolina flour: If you can’t find semolina, you can use all-purpose flour instead, though the texture won’t be quite the same. The semolina gives these pastries their characteristic slight graininess, but they’ll still be good with regular flour.
• Ricotta cheese: Whole milk ricotta is best, but in a pinch, you can strain cottage cheese in a fine-mesh sieve until it’s thick and creamy. Just give it a quick pulse in the food processor to smooth it out.
• Lard: You can replace lard with an equal amount of butter, though the pastry won’t be quite as flaky. Vegetable shortening is another option that will give you similar results to lard.
• Candied orange peel: If you can’t find candied orange peel, you can use regular orange zest mixed with a bit of extra sugar, or swap it for candied lemon peel. You could also use dried cranberries or raisins for a different but nice flavor.
• Honey: Light corn syrup or maple syrup can work instead of honey, keeping the same amount in the recipe.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in making perfect lobster tails pastry – using cold butter or lard will result in a tough dough, so make sure both are properly softened at room temperature for at least an hour before starting. Working with the dough requires a gentle touch – overmixing will develop too much gluten, making your pastries tough instead of flaky and tender, so mix just until the ingredients are combined. The ricotta filling can make or break your pastries – strain it well before using, as excess moisture will make your shells soggy, and be careful not to overfill them as this can cause the filling to burst during baking. For the crispiest results, don’t skip the resting time between shaping and baking, and make sure your oven is fully preheated to ensure even baking and proper puff.

What to Serve With Lobster Tails Pastry?

These sweet Italian pastries are perfect with a hot cup of espresso or cappuccino for a traditional Italian breakfast or afternoon treat. A scoop of vanilla gelato on the side makes them even more special, and the cold-hot contrast is really nice. If you’re serving these for dessert, try pairing them with some fresh berries or a small glass of sweet dessert wine like Vin Santo – it’s how they do it in Sicily! Since these pastries are pretty rich, a little fresh fruit helps balance out the sweetness and adds a nice pop of color to the plate.

Storage Instructions

Keep Fresh: These delicate lobster tail pastries are best enjoyed the day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. Place them in a single layer to maintain their shape and prevent the powdered sugar from getting messy.

Refrigerate: Due to the ricotta filling, you can also store these pastries in the fridge for up to 4 days. Just keep them in a sealed container, and remember that the pastry might lose some of its crispiness in the refrigerator.

Serve Later: If you’ve refrigerated your pastries, let them come to room temperature for about 30 minutes before serving. You might want to give them a fresh dusting of powdered sugar just before serving to make them look fresh and pretty again. I don’t recommend freezing these pastries as it can affect their delicate texture.

Preparation Time	90-120 minutes
Cooking Time	20-30 minutes
Total Time	110-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 55-65 g
• Fat: 220-250 g
• Carbohydrates: 325-350 g

Ingredients

• 12 1/3 ounces all-purpose bread flour
• 5 1/3 ounces semolina flour
• 1/3 ounce kosher salt
• 6 1/2 fluid ounces water, with more as needed
• 2/3 fluid ounce honey
• 1 2/3 cups ricotta cheese made from whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 2/3 cup semolina flour
• 2 large egg yolks
• 2 tablespoons candied orange peel, finely chopped
• 2 teaspoons vanilla essence
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter at room temperature
• 1/2 cup lard at room temperature
• 1/4 cup powdered sugar for dusting

Step 1: Prepare the Dough

Begin by mixing bread flour, semolina flour, and kosher salt in a large bowl.

Add water and honey to form a dry dough similar to pasta.

If the mixture remains dry, incorporate up to 2 teaspoons of additional water to moisten all the flour.

Turn the dough onto a work surface and knead until smooth, firm, and not tacky.

Divide the dough into four equal pieces and flatten them.

Cover the dough with plastic wrap when not in use to prevent drying.

Run each piece through a pasta machine on its widest setting about a dozen times, folding and rotating each time.

Dust lightly with flour only if necessary to avoid tearing.

Wrap the dough in plastic wrap and refrigerate for 2 hours.

Step 2: Prepare the Filling

While the dough chills, prepare the filling by blending ricotta cheese in a food processor until smooth.

In a saucepan, bring water to a boil, then stir in sugar.

Gradually sift in semolina flour, whisking constantly to avoid clumps as the mixture thickens.

Reduce the heat to low, fold the blended ricotta into the mixture, and cook for an additional 2 minutes, stirring continuously.

Remove from heat and transfer the filling back to the food processor.

Add egg yolks one at a time with the processor running until combined.

Add orange peel, vanilla, and cinnamon, then pulse briefly to mix.

Allow the filling to cool to room temperature, transfer it to a bowl, cover with plastic wrap, and refrigerate.

Step 3: Roll Out the Dough

Divide each of the chilled dough pieces into four smaller pieces, keeping them covered with plastic wrap.

Lay clean kitchen towels over your work surface to hold the dough.

Run each dough piece through a pasta machine on progressively smaller settings until as thin as possible.

Carefully stretch each sheet to three times its width without tearing, ensuring you can see through the sheets.

Step 4: Construct the Dough Log

Melt butter and lard in a saucepan.

Place a sheet of parchment paper on your work surface and lay down the first sheet of pastry.

Brush it with the butter mixture, then place a second sheet above it, overlapping slightly.

Roll the sheets tightly, leaving about 1 inch exposed to overlap with subsequent sheets.

Continue layering and rolling each sheet, brushing with the butter mixture as you go.

Wrap the completed dough log in the parchment paper and then plastic wrap.

Refrigerate for 2 hours.

Step 5: Assemble and Fill the Pastries

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Transfer the chilled filling to a pastry bag or a zip-top bag with a corner snipped off.

Cut the dough log into 1/2-inch slices, yielding 16 to 20 pieces.

Using both hands, flatten each slice from the center outward to form a cone shape.

Pipe filling into the center, partially close, and repeat with the remaining slices.

Step 6: Bake the Pastries

Bake the pastries in the preheated oven for 20 to 30 minutes, or until they achieve a golden brown hue and begin to peel back slightly.

Optionally, baste with any leftover butter mixture during baking.

Serve the warm pastries dusted with confectioners’ sugar for the final touch.