Up for lobster tail recipe real baking challenge? This lobster tail pastry, an Italian American pastry, is heavenly! It is quite a challenge to make, so much so that many professional bakers do not make these, so make sure you are up for the challenge! Tips and tricks for success included.

The lobster tail pastry has three major components: a crispy exterior shell made with hundreds of crunch layers, a middle layer of cream puff dough, and an interior filling of sweetened whipped cream and ricotta. These amazing lobster tail pastries have been on my list of things I’ve wanted to bake for sooooo long! How to Make Lobster Tail Pastry: Step by Step No doubt, the most challenging part of this recipe is getting the outer crust right. I found the most difficult step to be rolling the dough and applying the softened shorting to the thin dough because it is very easy to tear the dough.

Using a pasta machine is a must! In the bakery, they would use a dough sheeter. As you can see below, I also have a motor on my pasta machine instead of a hand crank to make things easier. Remove dough from the refrigerator and slice the dough into 4 pieces. 1, followed by 2, then 3, and then 4 as shown here.

Use a rolling pin to hold the dough but make sure you flour the dough well or it will stick! I don’t recommend going any thinner than the setting of 6. The dough should be rolled around a rolling pin but is shown here to you can see the length and thickness. Mine was about 3 to 4 inches in diameter and about 12 inches in length after I trimmed off the pointy ends. This shows how many slices I was able to make from the roll that I made. Final roll length was about 12 inches. As you can see, after slicing, the inside suggests that I could have rolled this tighter.

If it is summer and very hot, you may want to refrigerate the slices if the shortening melts too much. After flattening the slices, you will form a cone-like shape by pressing thumbs down into the sides and center gently. Fill with cream puff dough as shown here. Use a little more than shown here. Place filled pastries on a baking sheet lined with a silicone mat or parchment paper. Do not crowd the pastries and they will expand quite a bit depending on how much filling you placed inside. I didn’t bake for the full 30 minutes.

My mistake was pulling these out of the oven too soon! Feeling Foodish directly to your email. Day 2: Process the dough into very thin sheets using the pasta machine and roll carefully into log form, grease the outside well, wrap with plastic wrap and refrigerate. Prepare cream puff dough, cool, cover and refrigerate. Day 1, To make the lobster tail pasty dough: Add dry ingredients of the dough to the bowl of a standing mixer and mix well. Place each piece through the pasta machine beginning with the setting of 0 and progressing to the setting of 6. Pull toward you every so often as you roll to tighten the roll.

Day 3, To make the whipped cream ricotta filling: In a medium size bowl, combine 1. 5 cup heavy cream with 1. Combine both mixtures and refrigerate until ready to use. Also dough must be stiff and not runny.