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Lobster Pop Tart

Barton G’s savory, buttery, lobster pop-tarts.

INGREDIENTS

  • 1/4 pound unsalted butter
  • 1/4 pound all-purpose flour
  • 2/3 quart whole milk
  • 1/4 pound Parmesan cheese, finely grated
  • 1 ounce fresh chives, washed, minced
  • 1 ounce fresh tarragon, washed, minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cup stock, preferably homemade lobster stock or store-bought clam juice or 1 tablespoon powdered soup base with water added to taste

 

METHOD

  1. Prep time if cooking lobsters and making stock: 1 hour
  2. Prep time if using cooked lobster meat and prepared stock: 10 minutes
  3. Cook time: 30 minutes
  4. Total time if cooking lobsters and making stock: 1 hour 30 minutes
  5. Total time if using cooked lobster meat and prepared stock: 40 minutes
  6. Yield: 9 Pop-Tarts

 

INGREDIENTS 

  • 1 box Athens brand phyllo dough
  • 1 egg yolk, beaten
  • 1 pound lobster meat, roughly chopped
  • 1/4 pound Gruyere cheese, thin sliced into 2-inch by 3½-inch strips
  • 1 cup plus 1 tablespoon unsalted butter to create 1 cup clarified butter

 

METHOD: Lobster Pop-Tarts Recipe Directions

  1. Make roux by heating butter, being careful not to brown, and adding the flour. To avoid clumping, sprinkle flour in small amounts into hot butter. To make a “roux blanc,” whisk flour into butter to incorporate, being careful not to brown. Once flour is incorporated and there are no lumps, whisk in milk.
  2. Add stock. For 5 minutes, stir well and simmer to thicken. Use a heat-proof spatula to remove any sauce sticking to the side of the pot. Wisk together with sauce. When finished, the béchamel should be smooth, without lumps.
  3. Sprinkle in Parmesan cheese and whisk over heat to incorporate.
  4. To cool the béchamel, place ice cubes into a small stainless steel mixing bowl, then spatula the hot sauce into a second small mixing bowl. Place the second bowl on top of the ice cubes. Use a spatula to fold the sauce into itself to cool evenly.
  5. To keep herbs green and fresh tasting, once the béchamel has cooled, sprinkle on the chives and tarragon and incorporate. Taste and season with salt and freshly ground pepper. Spoon béchamel into a pastry bag, seal, refrigerate and reserve.
  6. Place butter into small saucepan over low heat. After the butter melts, skim the solids off the top and discard. Reserve clarified butter at room temperature.
  7. Before assembling, heat oven to 375 F.
  8. Place all Pop-Tart ingredients on a counter or large cutting board to create what chefs call mise en place. That way, you will be able to create the Pop-Tarts quickly so the phyllo sheets will not dry out.
  9. Place the phyllo sheets on the counter. Cover them with a damp towel so they do not dry out. On the video, Bollock demonstrates all these easy steps.
  10. You will need a total of six large phyllo sheets for each set of three Pop-Tarts. Work with two phyllo sheets at a time. Lay the two sheets on a flat surface. Paint the top sheet with melted clarified butter. Make sure the entire sheet is painted with butter, even the edges. Lay the next two sheets on top of the first two. Paint with melted butter. Lay the next two sheets on top and paint those.
  11. Using a sharp chef’s knife, cut the six stacked sheets into three sections. A ruler might be helpful so the Pop-Tarts will be the same size.
  12. Work assembly-line-style to build three Pop-Tarts at the same time. Lay a piece of Gruyere in the middle of the top phyllo sheet.
  13. Pipe 1 to 2 ounces of béchamel on top of each piece of Gruyere. Use more or less béchamel, depending on how moist you want your Pop-Tarts.
  14. Add pieces of lobster meat on top of the béchamel. Line the pieces straight so when you fold over the phyllo sheets, the packet will have a perfect rectangular shape.
  15. Fold the phyllo sheets the long way on each side of the lobster. The overlapping sheets should cover the lobster.
  16. On each end of the folded packet, trim off 1 inch of the phyllo. Seal the long seam of the phyllo packet by brushing on melted clarified butter.
  17. To create a rectangular Pop-Tart shape, lay a chef’s knife against the end of the lobster filling. Bend the end of the phyllo packet against the knife and press down on the packet to create a clean fold. Do the same on the other end. The result will be a fat rectangular, Pop-Tart shape. Where the two ends are folded together, press gently so they seal.
  18. Turn each Pop-Tart folded side down. Brush the top of each Pop-Tart with beaten egg yolk to create a golden crust.
  19. Gently lay lobster Pop-Tarts on a baking tray painted with clarified butter or on a sheet of parchment paper or a nonstick Silpat sheet. Place in preheated 375 F oven 10 to 12 minutes. Do not turn over. Check after 8 minutes to make certain they are not burning. Once the Pop-Tarts are golden brown, they are done.
  20. Serve hot from the oven.

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