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Lobster salad tarts
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Lobster-filled filo pastry shells with zesty lime, ginger, chili, and nutty peanut oil.
Ingredients:
  • 8 sheets filo pastry
  • 36.40 gm peanut oil
  • 31.50 gm lime juice
  • 8.25 gm sweet chilli sauce
  • 1 tsp ginger, finely grated
  • 100g salad mix
  • Olive oil spray
  • 2 western rock lobsters cooked, still in shells
Instructions:
  • Preheat your oven to 180C (or 160C fan-forced) and lightly grease 8 holes of 2 Texas muffin tins. Place filo pastry on a work bench and cover with clean, dry and damp tea towels. Spray one sheet with oil, layer 3 more sheets, spraying each with oil.
  • Cut pastry into 4cm x 13cm rounds using an upturned bowl or saucer as a guide. Gently place 1 round into each of the 4 greased muffin tin holes to create 4 shells. Bake for about 8 minutes until lightly golden. Let them cool briefly before removing shells from tins and transferring to wire racks to cool completely.
  • Remove the tails from the lobsters by cutting along the underside, prying them open, and carefully extracting the tail meat. Slice the meat into thin pieces.
  • When ready to serve, combine peanut oil, lime juice, sweet chili sauce, and ginger in a small jar. Shake well to mix. Tear lettuce into smaller pieces and place in a large bowl. Toss with 3/4 of the dressing. Distribute the salad among the 8 pastry cups and add lobster meat slices on top. Finish by drizzling the remaining dressing over the cups.

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