Lobster Tail Pastry Recipe – Hungarian Chef

Last Updated on January 11, 2024

If you’re a fan of sweet treats and crave a touch of elegance, you’re in for a treat with our Lobster Tail Pastry. This delectable dessert is a true masterpiece, combining flaky layers of pastry with a rich and luscious filling. 

Whether you’re a baking enthusiast or a beginner in the kitchen, this recipe is designed to bring joy to your taste buds. 

Get ready to embark on a culinary adventure as we guide you through the simple steps to create a stunning and delicious Lobster Tail Pastry. Let’s dive into the art of pastry making and discover the magic behind this delightful treat!

lobster tail pastry recipe

What is Lobster Tail Pastry?

A lobster tail pastry, also known as sfogliatella riccia, is a traditional Italian pastry that originated in the Campania region of Southern Italy. It is a shell-shaped pastry made by layering thin sheets of dough and filling them with a sweet and flavorful ricotta cheese filling.

The dough used in lobster tail pastry is typically thin and flaky, created by folding and rolling the dough multiple times to create many layers. This process gives the pastry its characteristic crispy and delicate texture.

Lobster tail pastries are commonly enjoyed during special occasions, holidays, or as a treat in Italian bakeries. They come in different sizes, with the larger ones resembling the shape of a lobster tail, hence the name.

What Does It Taste Like?

Lobster tail pastry is a delicious combination of savory and sweet flavors. The buttery puff pastry is light and flaky with a slight hint of sweetness from the pastry dough. 

The lobster filling is tender and succulent with a delicate flavor that is enhanced by the herbs and spices. The end result is a delicious pastry that is perfect for any occasion.

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Ingredients

  • Organic all-purpose flour (1000 grams): Used as the base for the pastry shells. All-purpose flour provides structure and texture to the pastry when mixed with water and other ingredients.
  • Filtered water (400 ml): Used to hydrate the flour and form the dough for the lobster tail pastry shells. Proper hydration is essential for dough consistency.
  • Organic cane sugar (100 grams): Adds sweetness to the pastry shells. Sugar also aids in browning and adds a desirable texture to the pastry.
  • Plant-based shortening (300 grams): Used in the dough to create flakiness and tenderness in the pastry shells. Shortening helps to create layers when the dough is rolled out.
  • European-style unsalted butter (460 grams): A key ingredient in the cream puff dough, butter contributes to the richness, flavor, and texture of the dough. It helps create layers and contributes to the pastry’s flakiness.
  • Spring water (946 ml): Provides hydration for the cream puff dough. Using spring water can enhance the overall flavor of the dough compared to regular tap water.
  • Unbleached all-purpose flour (480 grams): Used in the cream puff dough along with butter and water to create a light, airy texture for the pastry.
  • Large free-range eggs (16): Added to the cream puff dough as a binding agent and to provide structure. Eggs also contribute to the pastry’s richness and color.
  • Himalayan pink salt (1 teaspoon): Enhances the flavor of the cream puff dough. Salt balances sweetness and helps bring out other flavors in the pastry.
  • Farm-fresh heavy whipping cream (1500 ml): Used for the whipped cream ricotta filling to create a creamy and smooth texture.
  • Organic cream of tartar (1 teaspoon): Often used to stabilize and add volume to whipped cream. It helps maintain the whipped texture and prevents it from deflating.
  • Organic powdered cane sugar (840 grams): Sweetens the whipped cream ricotta filling and contributes to its texture.
  • Pure Madagascar vanilla extract (2 tablespoons): Adds flavor to the whipped cream ricotta filling, providing a rich and aromatic taste.
  • Artisanal whole milk ricotta cheese (4 ½ pounds): Forms the base of the whipped cream ricotta filling, providing a creamy and slightly tangy flavor to complement the sweetness of the pastry.
lobster tail pastry

Directions

Step 1: Pastry Shell Preparation

  • Combine Ingredients: In a large mixing bowl, blend 1000g organic all-purpose flour, 400ml filtered water, 100g organic cane sugar, and 300g plant-based shortening. Mix thoroughly until a smooth dough forms.
  • Divide and Shape: Split the dough into portions for individual pastries. Roll each piece thinly using a rolling pin and cut into rectangles approximately 4×6 inches.
  • Wrap Around Cones: Take each rectangle and wrap it around a metal pastry cone, starting from a corner and rolling diagonally. Overlap the layers slightly to create the cone shape. Seal the edges firmly.
  • Bake the Shells: Preheat the oven to the recommended pastry baking temperature. Place the prepared pastry cones on a baking sheet and bake until golden brown and crispy. Once done, let them cool completely.

Step 2: Cream Puff Dough Preparation

  • Prepare Dough: In a saucepan, bring 946ml spring water and 460g European-style unsalted butter to a boil.
  • Add Dry Ingredients: Stir in 480g unbleached all-purpose flour and 1 teaspoon Himalayan pink salt vigorously until it forms a smooth dough, pulling away from the pan’s sides.
  • Incorporate Eggs: Remove from heat and let it cool slightly. Gradually add eggs one at a time, mixing thoroughly until the dough becomes smooth and glossy.

Step 3: Whipped Cream Ricotta Filling

  • Combine Ingredients: In a large mixing bowl, mix 1500ml farm-fresh heavy whipping cream, 1 teaspoon organic cream of tartar, 840g organic powdered cane sugar, and 2 tablespoons pure Madagascar vanilla extract.
  • Whip the Mixture: Use a hand or stand mixer to whip until stiff peaks form. Avoid overmixing.
  • Fold in Ricotta: Gently fold in 4 ½ pounds of artisanal whole milk ricotta cheese into the whipped cream mixture until well combined. Refrigerate the filling until ready to use.

Step 4: Assembly

  • Fill the Pastry Shells: Once the pastry shells have cooled completely, carefully remove the metal cones.
  • Pipe the Filling: Use a piping bag fitted with a large star tip to fill each pastry shell with the whipped cream ricotta filling, ensuring it fills the entire shell.
  • Serve: For the best taste and texture, serve the lobster tail pastries immediately. Optionally, dust the pastries with powdered sugar before serving.

Tips

• Prepare the Dough in Advance:

  • If you’re making your own dough, prepare it ahead of time and allow it to chill. This makes it easier to work with and helps create the flaky layers characteristic of lobster tail pastry.
  • Use Thin Layers:
    • Roll out the dough into thin sheets to achieve the desired flakiness. Thinner layers contribute to the delicate texture of the pastry.
  • Keep Ingredients Cold:
    • Maintain the cold temperature of the ingredients, especially the butter in the dough. Cold butter creates pockets of steam during baking, resulting in a flaky pastry. If the dough becomes too warm, chill it before continuing.
  • Puff Pastry Option:
    • Consider using store-bought puff pastry for convenience. Thaw it according to the package instructions and roll it out to the desired thickness. Puff pastry provides a buttery and flaky texture.
  • Ricotta Filling Consistency:
    • Ensure the ricotta filling is well-mixed and has a smooth consistency. This can be achieved by using a food processor or electric mixer. Remove excess moisture from the ricotta to prevent a watery filling.
  • Flavor Infusions:
    • Experiment with flavor infusions in the filling. Citrus zest, vanilla extract, or a hint of cinnamon can add depth to the ricotta mixture.
  • Seal the Edges Securely:
    • When shaping the pastry, make sure to seal the edges securely to prevent the filling from leaking during baking. Press the edges together firmly, and if needed, use a fork to crimp them.
  • Egg Wash for Shine:
    • Brush the pastries with an egg wash before baking to achieve a golden-brown and shiny exterior. The egg wash also helps seal the layers and adds a polished look.
  • Bake Until Golden:
    • Bake the pastries until they are golden brown. Keep a close eye on them to avoid over-baking, as this can result in a dry pastry.
  • Allow Cooling Time:
    • Let the pastries cool for a bit before serving. This allows the filling to set and the layers to firm up, making them easier to handle and enhancing the overall texture.
lobster tail pastry

Nutrition Information

One serving of lobster tail pastry contains approximately 685 calories, 17 grams of fat, 15 grams of carbohydrates, 3 grams of fiber, and 10 grams of protein.

What to Serve with Lobster Tail Pastry?

  • Fresh Fruit:
    • Serve the pastries with a side of fresh fruit such as berries, sliced strawberries, or a fruit salad. The natural sweetness of the fruit can balance the richness of the pastry.
  • Whipped Cream or Ice Cream:
    • A dollop of freshly whipped cream or a scoop of vanilla ice cream can add a creamy element and contrast in temperature, creating a delicious combination.
  • Chocolate Sauce or Ganache:
    • Drizzle warm chocolate sauce or ganache over the pastries for a decadent touch. The chocolate flavor pairs well with the sweet ricotta filling.
  • Coffee or Espresso:
    • Enjoy the lobster tail pastries with a cup of coffee or espresso. The slightly bitter and robust flavors of coffee can complement the sweetness of the pastry.
  • Tea:
    • Pair the pastries with a light and fragrant tea, such as chamomile, Earl Grey, or green tea, to create a more sophisticated and balanced experience.
  • Lemon Curd:
    • A dollop of lemon curd on the side can provide a zesty and tangy contrast to the sweetness of the pastry, enhancing the overall flavor profile.
  • Fresh Mint:
    • Garnish the plate with fresh mint leaves for a burst of freshness. Mint can act as a palate cleanser between bites of the rich pastry.
  • Caramel Sauce:
    • Drizzling caramel sauce over the pastries can add a rich and buttery sweetness, creating a luscious combination.

How to Store Leftover Lobster Tail Pastry?

Leftover lobster tail pastry can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 350 degree F oven until warmed through.

Variation

  • Filling Variations:
    • Fruit Fillings: Consider incorporating fresh fruits such as berries, diced apples, or peaches into the ricotta filling for a fruity twist.
    • Chocolate: Add chocolate chips or cocoa powder to the ricotta filling for a chocolatey flavor.
    • Nuts: Chopped nuts, such as almonds, pistachios, or hazelnuts, can provide crunch and a nutty taste to the filling.
  • Dough Variations:
    • Puff Pastry: Substitute traditional dough with puff pastry for a different texture. Puff pastry is buttery and creates a light, airy crust.
    • Phyllo Dough: Use phyllo dough for a delicate and crispy texture. Layer the sheets with melted butter for added richness.
    • Crescent Roll Dough: In a pinch, you can use store-bought crescent roll dough for a quick and easy version.
  • Flavor Enhancements:
    • Citrus Zest: Experiment with different citrus zests, such as orange or lemon, to add a refreshing and citrusy flavor.
    • Spices: Include spices like cinnamon, nutmeg, or cardamom in the filling for a warm and aromatic touch.
    • Flavored Extracts: Add extracts like vanilla, almond, or orange to enhance the overall flavor.
  • Glazes and Toppings:
    • Powdered Sugar: Dust the finished pastries with powdered sugar for a classic touch.
    • Icing or Glaze: Drizzle a simple icing made with powdered sugar and milk over the pastries for added sweetness.
lobster tail pastry

Lobster Tail Pastry Recipe

If you're a fan of sweet treats and crave a touch of elegance, you're in for a treat with our Lobster Tail Pastry.
Prep Time: 2 days 2 hours 30 minutes
Cook Time: 35 minutes
Total Time: 2 days 3 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: lobster tail pastry recipe
Servings: 32
Calories: 685kcal

Equipment

  • Mixing bowl

Ingredients

  • 946 ml spring water
  • 480 grams unbleached all-purpose flour
  • 16 large free-range eggs
  • 460 grams European-style unsalted butter
  • 1 teaspoon Himalayan pink salt
  • 400 ml filtered water
  • 100 grams organic cane sugar
  • 1000 grams of organic all-purpose flour
  • 300 grams plant-based shortening for the dough roll
  • 1 teaspoon organic cream of tartar
  • 840 grams organic powdered cane sugar
  • 1500 ml farm-fresh heavy whipping cream
  • 2 tablespoons pure Madagascar vanilla extract
  • 4 ½ pounds artisanal whole milk ricotta cheese

Instructions

  • In a large mixing bowl, combine 1000g organic all-purpose flour, 400ml filtered water, 100g organic cane sugar, and 300g plant-based shortening. Mix thoroughly until a smooth dough forms.
  • Divide the dough into smaller portions for individual pastries. Roll each portion into a thin sheet using a rolling pin. Cut the dough into rectangles about 4 inches wide and 6 inches long.
  • Wrap each rectangle of dough around a metal pastry cone, starting from one corner and rolling it diagonally. Overlap the layers slightly to create the iconic cone shape of lobster tail pastries. Seal the edges firmly.
  • Preheat the oven to the recommended temperature for pastry baking.
  • Place the prepared pastry cones on a baking sheet and bake them until they turn golden brown and crispy. Remove from the oven and allow them to cool completely.
  • In a saucepan, bring 946ml spring water and 460g European-style unsalted butter to a boil.
  • Add 480g unbleached all-purpose flour and 1 teaspoon Himalayan pink salt. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
  • Remove the dough from heat and let it cool slightly. Gradually add in the eggs, one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
  • In a large mixing bowl, combine 1500ml farm-fresh heavy whipping cream, 1 teaspoon organic cream of tartar, 840g organic powdered cane sugar, and 2 tablespoons pure Madagascar vanilla extract.
  • Using a hand mixer or stand mixer, whip the mixture until stiff peaks form. Be cautious not to overmix.
  • Gently fold in 4 ½ pounds of artisanal whole milk ricotta cheese into the whipped cream mixture until well combined. Refrigerate the filling until ready to use.
  • Once the pastry shells have cooled completely, carefully remove the metal cones from the shells.
  • Using a piping bag fitted with a large star tip, fill each pastry shell with the whipped cream ricotta filling, ensuring it fills the entire shell.
  • Serve the lobster tail pastries immediately for the best taste and texture. Optionally, dust the pastries with powdered sugar before serving.

Notes

  • If you’re making your own dough, prepare it ahead of time and allow it to chill. This makes it easier to work with and helps create the flaky layers characteristic of lobster tail pastry.
  • Roll out the dough into thin sheets to achieve the desired flakiness. Thinner layers contribute to the delicate texture of the pastry.
  • Maintain the cold temperature of the ingredients, especially the butter in the dough. Cold butter creates pockets of steam during baking, resulting in a flaky pastry. If the dough becomes too warm, chill it before continuing.
  • Consider using store-bought puff pastry for convenience. Thaw it according to the package instructions and roll it out to the desired thickness. Puff pastry provides a buttery and flaky texture.
  • Ensure the ricotta filling is well-mixed and has a smooth consistency. This can be achieved by using a food processor or electric mixer. Remove excess moisture from the ricotta to prevent a watery filling.
  • Experiment with flavor infusions in the filling. Citrus zest, vanilla extract, or a hint of cinnamon can add depth to the ricotta mixture.
  • Seal the Edges Securely:When shaping the pastry, make sure to seal the edges securely to prevent the filling from leaking during baking. Press the edges together firmly, and if needed, use a fork to crimp them.
  • Brush the pastries with an egg wash before baking to achieve a golden-brown and shiny exterior. The egg wash also helps seal the layers and adds a polished look.
  • Bake Until Golden:Bake the pastries until they are golden brown. Keep a close eye on them to avoid over-baking, as this can result in a dry pastry.
  • Let the pastries cool for a bit before serving. This allows the filling to set and the layers to firm up, making them easier to handle and enhancing the overall texture.

Nutrition

Calories: 685kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

  • Can I Freeze Lobster Tail Pastries?

Yes, you can freeze lobster tail pastries. Ensure they are fully cooled before wrapping them individually in plastic wrap and placing them in an airtight container. Thaw in the refrigerator and reheat in a preheated oven for a few minutes to restore their crispiness.

  • Can I Make Mini Lobster Tail Pastries for a Party?

Absolutely! Consider shaping smaller versions for bite-sized treats at parties. Adjust the baking time accordingly, as mini pastries may cook faster than larger ones.

  • What’s the Best Way to Store Leftover Lobster Tail Pastries?

Store leftover pastries in an airtight container in the refrigerator. To maintain their crispiness, you can reheat them in a preheated oven for a few minutes.

  • Can I Substitute the Ricotta Filling with a Different Cheese?

While ricotta is traditional, you can experiment with other cheeses like mascarpone or cream cheese for a unique twist. Adjust the sweetness and flavorings accordingly.

  • How Do I Prevent the Ricotta Filling from Leaking During Baking?

Ensure a secure seal when shaping the pastry. Press the edges firmly, and avoid overfilling. If the filling seems too runny, you can strain excess liquid from the ricotta before using it.

  • Can I Add Savory Fillings to Lobster Tail Pastries?

Absolutely! While sweet fillings are traditional, you can get creative with savory variations. Try fillings with herbs, cheeses, or even a blend of sweet and savory ingredients.

  • What’s the Best Way to Reheat Lobster Tail Pastries?

For optimal crispiness, reheat pastries in a preheated oven for a few minutes. Avoid using the microwave, as it can make the pastry soggy.

  • Can I Make Lobster Tail Pastries Gluten-Free?

Yes, you can experiment with gluten-free flours for the dough. Keep in mind that the texture may vary, and you might need to adjust the recipe to achieve the desired flakiness.

  • How Can I Prevent the Pastry from Becoming Too Dense?

Handle the dough gently, and avoid overworking it. The key to a light and flaky pastry is to roll the dough thinly and incorporate air between the layers.

  • What’s the Origin of the Name “Lobster Tail Pastry”?

Despite the name, lobster tail pastries do not contain lobster. The name likely comes from the shape of the pastry, which, when large, resembles the tail of a lobster.

Conclusion

Thank you reading this article. So, whether you’re a seasoned pastry enthusiast or a novice baker, dive into the world of lobster tail pastries with confidence and curiosity. With the tips and variations provided, you have the tools to make each batch uniquely yours. 

May your kitchen be filled with the aroma of sweet success as you embark on this delicious culinary adventure. Indulge, share, and savor the joy that comes with every delectable bite of homemade lobster tail pastry.

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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more

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