Ingredientes para Lobster Tails
- All Purpose Flour
- 1 cup semolina flour
- 1/2 cup granulated sugar + 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup ice water
- Margarine
- Skim Milk
- Ricotta Cheese
- 2 large eggs
- Lemon, Zest Of
- Cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lobster Tails? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Lobster Tails
- Whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 tsp salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until the dough just comes together.
- Knead the dough gently until smooth, form into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- While the dough chills, prepare the filling: In a medium saucepan, heat 2 cups whole milk over medium heat.
- Once the milk simmers, gradually whisk in 1 cup semolina flour, stirring constantly to prevent lumps.
- Reduce heat to low and simmer for 3-4 minutes, or until thickened.
- Pour the semolina mixture into a bowl and let cool for 5 minutes.
- Stir in 15 oz ricotta cheese, 2 large eggs, 1/4 cup granulated sugar, 1/2 cup chopped candied fruit, and 1 tsp vanilla extract. Mix well.
- On a lightly floured surface, roll out one half of the chilled dough into an 18x18 inch square. It should be very thin.
- Brush the pastry with 2 tbsp melted butter.
- Starting at one end, tightly roll the pastry like a jelly roll.
- Cut the roll into 3-4 inch pieces.
- Gently press your thumb into the center of each piece to create a cup shape.
- Fill each pastry cup with 2 tablespoons of the ricotta filling.
- Fold the edges of the pastry together to seal, pinching to create a shell shape.
- Gently pull the sides outward to enhance the shell's form.
- Brush the tops with beaten egg yolk.
- Repeat steps 10-18 with the remaining dough and filling.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Place the lobster tails onto the prepared baking sheets.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Sprinkle with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
38g
Fat
78g
Carbs
18g
