Lobster Tart Made With Caribbean (Spiny) Lobster
Bush Bar Restaurant
Nevis, West Indies
June 14, 2009
24 Miniature pastry tarts
1 Cup Caribbean (Spiny) Lobster meat, cooked and chopped
¾ Cup heavy cream
¼ Tablespoon Kosher or sea salt
¼ Tablespoon freshly ground black pepper
1 Tablespoon diced Spanish onion
½ Cup grated GruyÃ¨re cheese
Preheat oven to 375°.
Place pastry tarts in mini muffin pans or on a cookie sheet. Cover bottom of each tart with Caribbean Lobster. Mix eggs, cream, salt, pepper, and onion. Pour over Spiny Lobster. Top with GruyÃ¨re cheese. Bake 15 – 20 minutes or until golden and bubbly. Serve hot or cold.