Spicy Butternut Squash and Lobster Tail Tartlets
Bex Blundy
10-12
10 minutes
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
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.
Ingredients you'll need
