What you'll need:1 pastry tart case lined with readymade shortcrust pastry 4 eggs2 egg yolks425ml double creamA pinch of nutmegSalt and pepper75g grated parmesan1 cooked lobster, meat picked and chopped250g white crabmeatA bunch of spring onionsButter for fryingTime: 1 hourServes: 8MethodFirstPreheat your oven to 180C, and then blind bake
What you'll need:
- 1 pastry tart case lined with readymade shortcrust pastry
- 4 eggs
- 2 egg yolks
- 425ml double cream
- A pinch of nutmeg
- Salt and pepper
- 75g grated parmesan
- 1 cooked lobster, meat picked and chopped
- 250g white crabmeat
- A bunch of spring onions
- Butter for frying
Time: 1 hour
Preheat your oven to 180C, and then blind bake your pastry case until golden brown. While that’s cooking away, mix together your eggs, cream, and nutmeg in a bowl, then add the crab and lobster meat and the parmesan, and stir well.
Chop your spring onions and gently fry in some butter. Spoon the cooked onions into your pastry case, then pour the crab and lobster mix over the pastry case, too. Cook in the oven for 40 minutes, or until golden brown on the outside and slightly wobbly in the middle. Remove from the oven, leave to cool, and serve in slices with a fresh green salad.
This recipe will go brilliantly with the Unico Zelo 'Harvest' Chardonnay 2017. These two should be a winning combo!
There you have it -- a special recipe for Crab and Lobster Tart!
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