Indulge in these exquisite Lobster Tartlets, a delightful appetizer that embodies the elegance of fresh seafood combined with creamy cheeses and crisp phyllo shells. Perfect for entertaining or special occasions, these bite-sized treats deliver a burst of rich, savory flavors with every mouthful.
The lobster meat blends seamlessly with sweet red peppers and tangy mayonnaise, enhanced by a touch of seafood seasoning to elevate the taste. The quick bake time ensures a warm, comforting appetizer that impresses without demanding hours in the kitchen.
- Quick and simple to assemble, making it perfect for last-minute gatherings.
- The combination of cheddar and provolone cheeses adds a creamy, melty texture.
- Miniature phyllo tart shells bring an irresistible crunch to every bite.
- Versatile enough to use fresh or canned lobster meat without sacrificing flavor.
Ingredients
- Shredded white cheddar cheese: Adds a sharp, creamy cheese flavor that melts beautifully with the lobster filling.
- Shredded provolone cheese: Provides a mild, slightly smoky note complementing the cheddar perfectly.
- Cooked lobster meat: Fresh or canned, chopped lobster lends a sweet and tender seafood base.
- Sweet red pepper: Finely chopped for a subtle sweetness and vibrant color contrast.
- Green onion (white portion only): Offers a mild onion flavor without overpowering, enhancing the filling’s freshness.
- Mayonnaise: Binds the ingredients while adding creaminess and moisture.
- Seafood seasoning: A dash adds a balanced blend of herbs and spices to deepen the seafood taste.
- Frozen miniature phyllo tart shells: Crisp pastry cups that hold the filling, delivering a flaky crunchy texture.
- Paprika (optional): Sprinkled for color and a gentle smoky undertone as a finishing touch.
Instructions
- Preheat the oven
-
Set your oven temperature to 350°F (175°C) to prepare for baking. This moderate heat allows the tart shells to crisp and the filling to warm through evenly without burning.
- Combine filling ingredients
-
In a small bowl, mix shredded white cheddar, provolone cheese, chopped lobster meat, finely diced sweet red pepper, white part of the green onion, mayonnaise, and a dash of seafood seasoning until well incorporated. This blend creates a flavorful and creamy filling that binds well together.
- Fill tart shells
-
Spoon the prepared mixture evenly into frozen miniature phyllo tart shells arranged on an ungreased baking sheet. Filling them generously ensures each bite is rich with lobster and cheese flavor.
- Bake the tartlets
-
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the shells are lightly browned and the filling is heated through. Baking enhances the flavors and melts the cheese, while the phyllo shells become delightfully crisp.
- Garnish and serve
-
Remove the tartlets from the oven and optionally sprinkle with paprika for a pop of color and subtle smoky flavor. Serve warm for the best taste experience.
- Ensure the tart shells are not overfilled to avoid spillover during baking.
- If using canned lobster, make sure to drain it well to prevent sogginess.
- These tartlets are best enjoyed fresh from the oven but can be kept warm briefly before serving.
Storage Tips
Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispiness of the phyllo shells.
Serving Suggestions
Serve these lobster tartlets alongside a fresh green salad or chilled white wine for a sophisticated appetizer spread. They also pair wonderfully with light dipping sauces such as aioli or a citrus vinaigrette.
- Use fresh lobster meat when possible for the best texture and flavor, but good quality canned lobster works well too.
- Customize the seasoning by adding a pinch of cayenne pepper for a mild kick.
- Handle phyllo tart shells carefully as they are delicate and can crumble easily.
FAQs
- Can I prepare these tartlets ahead of time?
-
Yes, you can assemble the tartlets and refrigerate them unbaked for up to a few hours before baking to save time.
- What can I use instead of mayonnaise?
-
Greek yogurt or sour cream can be used as substitutes if you prefer a tangier or lighter option.
- Are there any alternatives to phyllo tart shells?
-
Mini pastry shells or pre-baked pie crust cups can be used but may alter the texture slightly.
- Can this recipe be doubled?
-
Absolutely, simply double all ingredients and bake in batches if necessary to avoid overcrowding the oven.
- Is this recipe gluten-free?
-
Traditional phyllo shells contain gluten. Look for gluten-free tart shell alternatives if you need a gluten-free version.
- Can I freeze the cooked tartlets?
-
Freezing is not recommended as phyllo tends to lose its crispness and become soggy upon thawing.
- What is the best way to reheat leftover tartlets?
-
Reheat in a preheated oven at 325°F (160°C) for 5-7 minutes to restore crispness.
Lobster Phyllo Tartlets
Equipment
- 1 oven preheated to 350°F
- 1 baking sheet ungreased
- 1 small bowl
- 1 spoon for filling tart shells
Ingredients
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup cooked lobster meat chopped or 1 can (6.5 oz) flaked lobster meat, drained
- 1/3 cup finely chopped sweet red pepper
- 2 tablespoons finely chopped green onion white part only
- 2 tablespoons mayonnaise
- dash seafood seasoning
- 2 packages 1.9 oz each frozen miniature phyllo tart shells
- paprika optional
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine shredded cheddar, provolone, lobster meat, chopped red pepper, green onion, mayonnaise, and seafood seasoning.
- Fill each phyllo tart shell with the lobster mixture.
- Place filled tart shells on an ungreased baking sheet.
- Bake in the preheated oven until shells are lightly browned and filling is heated through, about 12 to 15 minutes.
- If desired, sprinkle with paprika before serving.
Notes
- Use fresh lobster for best flavor or canned lobster for convenience.
- Store leftovers in an airtight container and refrigerate up to 2 days.
- Optionally add a pinch of paprika for color and mild spice.
