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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Seafood lovers canât get enough of this brunch tart. If you like, substitute chopped shrimp for some of the imitation lobster. Ingredients:
1 sheet refrigerated pie pastry |
1 package (8 ounces) imitation lobster |
2 eggs |
1 egg yolk |
1/4 cup heavy whipping cream |
2 tablespoons mayonnaise |
1 tablespoon white wine |
1 tablespoon lemon juice |
2 tablespoons minced fresh parsley |
1/2 teaspoon seafood seasoning |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2. Sprinkle lobster into crust. In a small bowl, whisk the eggs, egg yolk, cream, mayonnaise, wine, lemon juice, parsley, seafood seasoning, salt and pepper; pour over top.
3. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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