To the average home cook, baking probably consists of cookies, cakes, and the occasional pie or tart. What if you want to take your baking to the next level, though? Make some homemade lobster tails for a truly tasty challenge. This Italian pastry is similar to sfogliatelle; it has flaky layers and a creamy filling. Its name comes from the way the dough is folded over to make it look like the tail of a crab. Author Leah Maroney says, “This recipe is a huge labor of love! They are not for a beginning baker and do take some practice to get right.” “The result is absolutely delicious, flaky goodness. The thing that makes this pastry the most unique is the crazy thin layers of pastry. They are [unlike] croissants or phyllo and are their own special texture. “.
This is more or less a traditional lobster tail, but Maroney does put her own spin on it. “Ricotta is often used in the filling, but I chose a filling that was sweeter and thicker, more like pastry cream,” she says. Youve got a delicious project ahead of you — lets get started on these unique pastries.
Lobster tail pastry, also known as sfogliatelle, is a classic Italian pastry that combines a crispy, flaky exterior shell with a light and airy cream filling. Shaped to resemble a lobster tail, this indulgent dessert takes some effort to make but is impressive and delicious. If you’re up for a baking challenge, read on for a complete guide to making lobster tail pastries at home.
An Overview of Lobster Tail Pastry
Lobster tail pastry consists of three main components:
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The outer shell made from laminated dough similar to puff pastry or croissant dough. This shell bakes up flaky crispy and golden brown.
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A filling of light and airy pâte à choux or cream puff dough on the interior. This filling puffs up when baked, creating an airy cavity for the final filling.
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A creamy, sweetened ricotta filling piped into the cavity after baking. The creamy filling provides a lovely contrast to the crispy exterior shell.
The resulting pastry has a very distinctive look with its golden, ridged outer shell tapering to a point reminiscent of a lobster’s tail. When you break through the crisp shell, you discover layers of flaky dough surrounding the sweet, creamy interior filling.
Step 1: Make the Laminated Dough for the Shells
The first step is preparing the laminated dough that forms the outer shell. This is made by layering dough with softened butter to create the flaky layers.
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Combine flour, sugar, and water then knead to form a firm dough. Allow to rest overnight in the refrigerator.
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The next day, divide the chilled dough into 4 pieces. Roll out each piece into a rectangle.
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Brush the dough rectangles with softened butter. Fold the dough into thirds like a letter and roll out again. Repeat this folding and rolling process multiple times to create layers.
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Roll the laminated dough through a pasta machine to make thin sheets. Coat the sheets with softened butter and tightly roll up to create a log. Refrigerate overnight.
This process creates dough with hundreds of thin, alternating layers of butter and dough. When baked, this gives the lobster tail shells their characteristic flakiness.
Step 2: Shape the Lobster Tails
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The next day, slice the log of laminated dough into rounds. Gently shape each round into a cone or tail shape by pressing into the center with your thumbs.
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Fill the shaped dough cones generously with pâte à choux or cream puff dough. This light and airy dough will puff up when baked to create the interior cavity for the final filling.
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Place the filled dough shells on a baking sheet and bake until golden brown and cooked through, about 30-35 minutes.
Step 3: Prepare Ricotta Filling and Assemble
While the shells are baking:
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Whip heavy cream to soft peaks then fold in ricotta, vanilla, powdered sugar, and cream of tartar. Refrigerate this creamy filling until ready to fill the baked shells.
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Once shells have cooled slightly, use a knife to cut a slit on the underside of each shell. Pipe or spoon the chilled ricotta filling into the cavity in each shell.
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Chill filled pastries before serving. Dust with powdered sugar just before eating, if desired.
Tips for Making Perfect Lobster Tail Pastries
Making lobster tail pastry is quite an undertaking, but following these tips will help you achieve bakery-quality results:
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Use high quality ingredients like European style butter and finely milled flour to get the flakiest dough.
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Work quickly when shaping shells and don’t overwork the laminated dough to prevent the butter layers from melting together.
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Chill dough thoroughly between steps. Give it time to rest in the fridge for best results.
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Fill shells generously with pâte à choux to support the sides during baking. You want a very full shell before baking.
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Bake until deeply golden brown on the outside. This ensures the interior choux pastry is fully cooked and will be light and airy.
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Cool shells completely before filling or else the heat will melt the ricotta filling.
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Use fresh, high quality ricotta and real vanilla for the best flavor in the filling.
Make-Ahead and Storage Tips
While lobster tails are best enjoyed fresh the day they are assembled, you can prepare some components in advance:
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The laminated dough can be made 1-2 days ahead or frozen for up to 1 month. Thaw frozen dough overnight before using.
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Cream puff dough fills can be made 1-2 days in advance and refrigerated until needed.
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Baked and unfilled shells can be kept at room temp for 1-2 days before filling and serving.
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Filled lobster tails keep best for 1-2 days refrigerated. The crisp shell will start to lose its texture after that.
Ready to Give Lobster Tail Pastry a Try?
With their impressive ridges and golden hue, these lobster tail pastries are sure to wow your guests. Making them does take time and some special techniques, but the impressive results are worth it. Be sure to read through the recipe fully before beginning and prepare all your ingredients. With some patience and care as you work the dough, you can achieve bakery-level lobster tails at home. Enjoy!
Gather your lobster tail pastry ingredients
There should be salt, bread flour, vegetable shortening, vanilla extract, sugar, and lukewarm water for the pastry part of this recipe. There is salt, vanilla extract, orange zest, and flour in the filling. Semolina is sometimes used instead of flour for the filling. Either taste great,” says Maroney), sugar, eggs, and canned evaporated milk. To finish, you’ll need powdered sugar to sprinkle on top of your baked goods and melted butter to use for baking.
Note that youll also need a pasta roller, which Maroney calls “a must. ” She also calls for “two large containers or water bottles to balance the rolling pin. “.
Time to get started. One bowl should have the bread flour and salt mixed together. Another bowl should have the lukewarm water and sugar mixed together. Maroney says, “Bread flour must be used so the dough has enough stretch to hold up to the stretching and rolling.” Put the liquid into the flour mixture and stir until it becomes a dough. (Its okay if its a little crumbly. ) Take the dough out, knead it, and cut it into four equal pieces.
Keep laminating the dough
Flour your long, thin piece of dough and roll the end onto your rolling pin. Then, pull it by the sides so the sheet of dough gets wider. Make a paste of shortening and room-temperature butter. Cover a piece of dough with it as you take it off the rolling pin and roll it into a log while you grease it. Once your dough is fully greased and rolled up, place it in the fridge for a few more hours with the plastic wrap tightly covering it.
Mix the eggs and sugar together while the dough is in the fridge. Then add the flour and mix well until there are no more lumps. On the stove, heat the evaporated milk. Once it’s hot, add it slowly to the egg mixture while stirring all the time to make sure that the eggs don’t scramble. Mix it again and cook it on low heat until it gets thicker and looks like cream or custard. Stir in the vanilla, orange zest, salt, and take it off the heat.
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How do you cook a lobster tail pastry?
Place the completed pastry on a parchment-lined baking sheet. Repeat with remaining rounds. Brush each pastry with melted butter and bake in the preheated oven for 15 minutes or until golden brown. Sprinkle the hot pastries with powdered sugar and eat while still warm. Impress your dinner guests with these exquisite Italian lobster tail pastries.
What is a lobster tail pastry?
This lobster tail pastry is a flaky, shell-shaped Italian dessert that features a crispy, golden outer shell made from laminated dough, a middle layer of light, airy choux pastry, and is filled with a sweet, creamy custard. Think of it as a cousin to the sfogliatelle – same crust different filling.
How do you make a tail pastry?
Fill center with filling. Fold the “cone” until the open edges touch. Gently press to seal. Place dough down onto pastry board and gently pull out the sides of the front to form a shell. Brush the tops with beaten egg yolk. Repeat with other tails until filling is gone.
How do you cook a lobster tail in the oven?
Put each filled lobster tail on a sheet pan lined with parchment and put melted butter over each piece. Pop your pan of lobster tails in the oven, and once they’re golden brown, dust them with powdered sugar. Now that you’ve done all that impressive work, it’s time to enjoy your sweet, flaky, creamy creation — you deserve it.