Lobster tail pastry recipe – Easy Kitchen Guide

By Lori Walker, MS, RD | Published on July 17, 2023 | Last Updated on August 19, 2023

When you are searching for a delectable pastry to impress your friends and family, look no further than a lobster tail pastry. Not only is it delicious, but it’s also incredibly easy to make with just a few simple ingredients. 

The key to making the perfect lobster tail pastry lies in the delicate layers of sweet dough that form the shell of the treat. Filled with a creamy ricotta filling and rolled into a log shape, this classic pastry is sure to be a hit at any gathering.

So, are you interested to learn how to make this decadent dessert? Read on and find out!

What Is Lobster Tail Pastry?

The lobster tail pastry is a classic French pastry that is made with a light and fluffy dough rolled into a log shape and filled with a creamy ricotta filling. It’s similar to cream puffs, but it has a slightly different shape and texture. It’s usually served as a dessert or snack and can be found at many French patisseries.

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Where Did I First Try lobster tail pastry? 

I first tried lobster tail pastry on a trip to France some years ago. We had heard about the amazing pastries that they have there, so we were eager to try them out. 

After a lot of research, I discovered that one of the most popular pastries in France was called “lobster tail” or “langouste au chaud-froid”. I was certainly intrigued, but I had never heard of this pastry before.

When we arrived at the bakery where it was offered, the first thing that caught my attention was the smell. It smelled like sweet dough and cream and immediately made me salivate. 

The lobster tail pastry itself looked like a long thin log with a creamy filling in the center. It was a beautiful golden brown color and had a crispy texture on the outside with a light, airy feel on the inside.

I couldn’t wait to try it, so I bought one. The first bite was truly amazing. The combination of sweet dough and creamy ricotta filling was delicious. The pastry itself was flaky and light, and the filling was creamy with a slight hint of lemon. The combination of sweet, tart, and creamy flavors was truly heavenly.

Since then, I started to make them at home, and after a lot of trial and error, I was finally able to replicate the same deliciousness that I experienced in France. The lobster tail pastry is now one of my favorite desserts. It’s incredibly easy to make, and the results are always spectacular.

Every time I serve it to friends or family, they always rave about its deliciousness and ask for the recipe. It’s truly become an iconic French dessert, as it combines some of the best flavors into one very special pastry. If you ever find yourself in France, do not miss out on this amazing treat because you won’t regret it! Once you try a lobster tail pastry, I guarantee that you will be hooked. They are truly irresistible!

Ingredients

For the lobster tail pastry shells

• All-purpose flour: Flour in this recipe plays the role to hold the pastry shells together.
• Water: Water helps to bind the dough and creates a moist, pliable dough.
• Sugar: Sugar adds sweetness and helps to give the pastry shells their golden color when baked.
• Shortening: Shortening gives the dough its flaky texture and also makes it easier to roll out.

To assemble the dough roll

• Unsalted butter: Unsalted butter helps to give the pastry shells their flaky texture.
• Water: Water helps to bind the dough and creates a moist, pliable dough.
• All-purpose flour: Flour in this recipe plays the role to hold the pastry shells together.
• Eggs: Eggs are necessary in order to give the pastry shells their glossy, golden appearance when baked.
• Salt: Salt helps balance out the sweetness of the pastry shells and also adds flavor.

For the whipped cream ricotta filling

• Heavy whipping cream: The heavy whipping cream is what gives the filling its light and airy texture.
• Cream of tartar: Cream of tartar stabilizes the whipped cream and helps it keep its shape when piped.
• Powdered sugar: Powdered sugar adds a touch of sweetness to the filling and helps to create a light, creamy texture.
• Vanilla extract: Vanilla extract gives the filling subtle hints of flavor that pair perfectly with the ricotta cheese.
• Ricotta cheese: Ricotta cheese helps to thicken the filling and also adds a subtle, creamy flavor.

Cooking Directions

Step 1

First, you need to make the pastry shells for the lobster tail. Start by combining 500 grams of all-purpose flour and 200 ml water in a large bowl. 

Once combined, mix in 50 grams of sugar and knead until it forms a dough. Cover with plastic wrap and let rest for 30 minutes at room temperature.

Next, preheat your oven to 375F and line a baking sheet with parchment paper. Divide the dough into 6 equal balls and roll them out on a lightly floured surface with a pasta machine or rolling pin until they are about 10 inches in diameter.

Place the rolled dough onto the prepared baking sheets and bake for 20 minutes or until golden brown. Once cooked, let cool before filling.

Step 2

To assemble your lobster tail pastry dough roll, you will need 150 grams of shortening. Place this in a bowl and mix until it is light and fluffy. Divide the mixture into 6 parts and spread each one over one of the cooked pastry shells. 

Roll up each shell starting from the bottom and twist them to form a log shape. Once all the logs are ready, place them on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.

Step 3

To make the cream puff dough, start by melting 230 grams of unsalted butter in a medium saucepan over low heat. Once melted, add 473 ml of water and bring to a boil. 

Once boiling, quickly stir in 240 grams of all-purpose flour and reduce the heat to low. Continue stirring for about 10 minutes until the dough forms into a ball.

When the dough is ready, transfer it to a bowl and let cool for 10 minutes before adding 8 large eggs one at a time. Beat the eggs until well combined and fold in ½ teaspoon of salt.

Step 4

To make the whipped cream ricotta filling, combine 750 ml of heavy whipping cream and ½ teaspoon of cream of tartar in a large chilled bowl. Using an electric mixer, beat on high speed until stiff peaks form.

Next, add 420 grams of powdered sugar and 1 tablespoon of vanilla extract. Continue beating until well combined and fold in 2 ¼ pounds of ricotta cheese. Refrigerate the mixture for 30 minutes before using it as a filling for your lobster tail pastry.

Step 5

To assemble the lobster tail pastry, preheat your oven to 375F and line a baking sheet with parchment paper. Place the dough rolls onto the prepared baking sheet and using a pastry bag filled with the whipped cream ricotta mixture, fill each roll until it is 3/4 full.

Bake for 25 minutes or until golden brown. Let cool before serving.

Cooking Tips

• Make sure all your ingredients are at room temperature before beginning, as this helps the dough to roll out more easily.
• When rolling out the pastry shells, make sure you use a light dusting of flour on the countertop and a rolling pin to prevent them from sticking.
• Take extra care when filling each pastry shell with ricotta cream, as too much filling can cause them to burst in the oven.
• To ensure that your pastry shells are cooked evenly, rotate the baking sheet halfway through cooking time.
• Let the lobster tail pastries cool completely before serving for the best results.

What Ingredients Can I Replace or Substitute While Making It?

If you don’t have all of the ingredients for the pastry shells, you can substitute some of them with other items. For example, if you don’t have a shortening, you can use butter or margarine instead. You could also replace the water with milk to give your pastry a slightly richer flavor.

For the filling, if you don’t have the cream of tartar, you can use lemon juice or vinegar instead. If you don’t have ricotta cheese, you could substitute it with a combination of Greek yogurt and cream cheese to give it a similar texture and flavor.

Nutrition Information

One serving of lobster tail pastry contains approximately 

• 536 calories, 
• 30 grams of fat, 
• 38 grams of carbohydrates, and 
• 11 grams of protein.

How to Store Leftover lobster tail pastry?

Leftover lobster tail pastries can be stored in an airtight container in the refrigerator for up to three days. To reheat them, simply place them on a baking tray and bake at 350F for about 10 minutes or until they are warmed through. 

You can also freeze leftover pastry shells for up to three months. To defrost, let them sit at room temperature for a few hours.

FAQs

Wrapping Up

Thanks for reading this recipe on how to make the decadent lobster tail pastry. This classic French dessert is sure to be a hit at any gathering and can easily be made gluten-free with store-bought or homemade dough. Moreover, it’s an easy dessert to make with a few simple ingredients.

I hope this recipe has inspired you to give it a try! If you like the recipe, share it with your friends and family.

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