Spicy Butternut Squash and Lobster Tail Tartlets
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10-12
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.
Ingredients
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Orange coloured canapé tart cases
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Rock lobster tail
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1 butternut squash
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3 garlic cloves, crushed
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1 tablespoon Calabrian chilli paste
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Salted butter
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2 tablespoons smoked paprika
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Salt and pepper, to season
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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.
Recipe Note
Lobster FAQs
How do I remove lobster tail from the shell?
Watch our video or follow the four simple steps below:
1. Cut through the bottom of the shell with scissors in a straight line from the thicker end to the thinner end.
2. Flip the tail over and do the same on the top of the top of the shell.
3. Make two incisions by the thicker end of the top of the shell in a T-shape.
4. Push your fingers between the shell and the meat to carefully pull it from the shell.
How do I cook lobster tail perfectly?
Melt some 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. The inside should be opaque white and the outside should be a reddish colour.
Do I need to rest lobster?
Yes. Resting lobster tail relaxes the meat and avoids a chewy texture. Lobster's ideal internal temperature is 60°𝐶, but the best way to ensure it doesn't become overcooked and rubbery is to remove it from the heat when it is registering at 55°𝐶, and it will reach 60°𝐶 as it rests.
What ingredients does lobster tail pair well with?
Butternut squash has a sweetness that pairs really nicely with salted butter-basted lobster tail.
Does lobster tail make a good canapé?
Absolutely! Lobster tail is a touch of luxury will make an otherwise simple canapé sing. Your guests will be so impressed with these all-in-one bites.
Ingredients you'll need
