Easy Lobster and Crab Tart
Easy Lobster and Crab Tart

Ingredients

Method

  • 1 pastry tart case lined with ready-made shortcrust pastry, blind baked until golden
  • 4 x eggs
  • 2 x egg yolks
  • 424ml heavy cream
  • Pinch of nutmeg
  • Salt and pepper
  • 75g parmesan
  • 250g white crabmeat
  • 1 cooked lobster, meat chopped
  • Bunch of spring onions
  • Butter (for frying)
  • Preheat your oven to 180C. Mix together the cream, eggs, and nutmeg in a bowl, and season well with salt and pepper. Stir in the parmesan, and gently fold in the crab and lobster meat.
  • Fry up the spring onions in butter, and spoon into the pastry case. Carefully spoon in the meat mixture, then bake for 40 minutes - you want it set and golden on top, but still with a bit of a wobble in the middle. Leave to cool, then serve with your favourite salads.
30 mins
6-8 serving
This recipe pairs perfectly with the Hirsch Hill Chardonnay 2019 from Yarra Valley, Australia.

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