Crustacean Delight: Lobster Tail Pastry
The lobster tail pastry, also known as Italian lobster tail pastry which is similar to Sfogliatella. It is a delightful and intricate dessert renowned for its sweet with flaky layers. Originating from Naples, it’s a pastry masterpiece that combines a crisp, multilayered exterior with a sumptuous, creamy filling. The name “lobster tail” comes from its shape resembling a lobster’s tail, with a crispy, golden-brown shell that encases a rich, decadent filling typically made of ricotta cheese, semolina, sugar, and citrus zest. This iconic treat’s preparation involves a labor-intensive process of layering thin sheets of dough and expertly folding them to create its distinctive flakiness. The result is a heavenly combination of textures and flavors, making it a beloved delicacy in Italian dessert culture.
Lobster tail pastry recipe
Here’s a simplified and traditional recipe for Lobster Tail Pastry:
Ingredients:
For the Pastry Dough:
● 250g plain flour
● 125ml water
● 125g unsalted butter, softened
● A pinch of salt
For the Filling:
● 500g ricotta cheese
● 150g granulated sugar
● Zest of 1 lemon
● Zest of 1 orange
● 1 teaspoon vanilla extract
● 50g candied citron or orange peel, finely chopped (optional)
● Icing sugar for dusting
Instructions:
- Start by making the dough. In a bowl, mix the flour, softened butter, water, and a pinch of salt until a smooth dough forms. After that shape the dough into a ball, cover it with cling film, and let it rest in the fridge for about 30 minutes.
- While the dough is resting, prepare the filling. In another bowl, combine the ricotta cheese, granulated sugar, lemon zest, orange zest, vanilla extract, and chopped candied peel (if using). Mix well and set aside.
- Preheat your oven to 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Remove the dough from the fridge and divide it into equal-sized pieces, such as the size of a golf ball. Roll out each piece into a very thin, almost like transparent, rectangular shape.
- Place a portion of the prepared ricotta filling onto one half of each rectangle, at the same time leaving some space around the edges. Then fold the other half of the dough over the filling to create a shell-like shape, resembling a lobster tail. After that seal the edges tightly.
- Then the filled pastries onto the lined baking sheet and bake for about 25-30 minutes or until the pastry turns golden brown and crispy.
- Remove the pastries from the oven after baking and after that allow them to cool slightly. Finally, dust with icing sugar before serving.
Enjoy these delightful Italian Lobster Tail Pastries with their flaky layers and delicious ricotta filling.
How many calories in a lobster tail
The number of calories in a lobster tail can vary depending on its size and preparation method. On average, a 3-ounce (85 grams) serving of cooked lobster tail contains approximately 80-90 calories. However, this number may change based on factors such as whether it’s cooked with butter or oil, seasoned, or served with sauces. It’s essential to consider the cooking method and any added ingredients when determining the calorie count of a lobster tail dish.
What is special about lobster tail pastry
The lobster tails pastry is a dessert that stands out for its exceptional blend of textures and flavors. Its uniqueness lies in the intricate layers of flaky, crispy pastry that encase a sweet and indulgent filling. Its specialty lies in the meticulous preparation of its pastry layers, which require a skilled hand to achieve the delicate, paper-thin sheets. The filling, usually a sweetened ricotta mixture, is enriched with citrus zest or chocolate, creating a creamy and delightful contrast to the pastry’s crispiness. This intricate and delightful lobster tail dessert is a testament to Italian pastry expertise, offering a harmonious blend of sweet indulgence and intricate craftsmanship in every bite.
FAQ
How long does a lobster tail pastry last?
– A lobster tail pastry typically lasts for about 2 to 3 days.
– Proper storage is essential for maintaining its freshness.
– Store the pastry in an airtight container at room temperature.
– Refrigeration can extend its shelf life, but bring it to room temperature before consuming for the best taste and texture.
How do you know when lobster tail is done?
• Check the shell: The shell turns bright red when the lobster tail is done.
• Texture: The meat should be opaque and firm but still slightly springy to the touch.
• Internal temperature: Aim for 140°F (60°C) when using a meat thermometer inserted into the thickest part of the tail.
• Time: Cooking times vary but generally range between 5 to 15 minutes depending on the cooking method and the size of the lobster tail.
What is the difference between lobster tail and sfogliatelle?
Lobster Tail:
• Origin: Lobster tail pastry, similar as “Sfogliatella” in Italian, hails from Naples, Italy.
• Pastry Type: Lobster tail pastries are made from flaky pastry dough that’s rolled and shaped into a cone or tube.
• Filling: They are typically filled with a sweetened ricotta cream or custard.
Sfogliatelle:
• Origin: Sfogliatelle are Italian pastries originating from Campania, Italy, and come in two varieties – riccia (curly) and frolla (smooth).
• Pastry Type: Sfogliatelle have a shell-shaped or clamshell appearance with flaky layers of dough.
• Filling: The filling for sfogliatelle is usually made with a semolina-based mixture flavored with citrus and spices, giving it a unique taste and texture distinct from lobster tail pastries.
