Spicy Butternut Squash and Lobster Tail Tartlets

Name: Spicy Butternut Squash and Lobster Tail Tartlets
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: Orange coloured canapé tart cases; Rock lobster tail; 1 butternut squash; 3 garlic cloves, crushed; 1 tablespoon Calabrian chilli paste; Salted butter; 2 tablespoons smoked paprika; Salt and pepper, to season; Popcorn shoot micro herbs, to garnish

Bex Blundy

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Celebrate bonfire night with this striking orange tartlet that looks like a tiny bonfire! Your guests will love with this fiery and autumnal canapé, filled with silky butternut squash purée, spicy Calabrian chilli paste and a luxurious butter-basted lobster tail. Our premium lobster tails come conveniently removed from the whole lobster and frozen to seal in their quality.

Bright orange tartlets filled with butternut squash and lobster tail

Ingredients

Orange coloured canapé tart cases
Rock lobster tail
1 butternut squash
3 garlic cloves, crushed
1 tablespoon Calabrian chilli paste
Salted butter
2 tablespoons smoked paprika
Salt and pepper, to season
Popcorn shoot micro herbs, to garnish

Directions

Defrost the lobster tail: Defrost your lobster tail by leaving it in the fridge overnight the day before you cook.
Preheat the oven: to 200°𝐶
Prepare the squash for roasting: Cut the butternut squash into chunks and place on a roasting tray with three crushed garlic cloves, generously covered in olive oil, salt, pepper and a teaspoon of paprika. Roast for 35 minutes, or until fork tender.
Make the squash purée: Scoop the roasted squash out of its skin and blitz in a food processor with the roasted garlic and a tablespoon of Calabrian chilli paste until smooth. Leave to cool for about 10 mins before spooning into a piping bag.
Prepare the lobster tail: Cut through the bottom of the shell with scissors in a straight line from the thick end to the thin end. Flip the tail over and do the same on the top of the top of the shell. Making 2 incisions by the tail-end of the top of the shell in a T-shape. Push your fingers between the shell and the meat to carefully pull it from the shell.
Cook the lobster tail: Melt the salted butter over medium heat in a frying pan and add the lobster tail, turning and basting in the foaming butter until it reaches 55°𝐶 internal temperature throughout.
Rest the lobster tail: Place the lobster tail on a plate and pour over the melted butter. Leave to rest for 5 mins and the internal temperature should increase to 60°𝐶 through resting.
Check the lobster is cooked: Once rested, cut the tail in half and check it is cooked throughout, the flesh should should look opaquely white and the outside a reddish colour.
Assemble the tartlets: Slice the lobster tail into small bites, then pipe the spiced butternut squash purée into the tartlets, top with a slice of lobster tail and garnishing with popcorn shoots and a dusting of paprika.