For the dough:
1 1/2 cups all-purpose flour (180 g)
1 pinch of salt
1 tablespoon grated ginger
1/2 cup unsalted butter, cut into small pieces (100 g)
1 tablespoon ice-cold water
2 eggs
For the filling:
400 g lobster meat without shells
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 cup unsalted butter (50 g)
1/4 cup all-purpose flour (30 g)
1 tablet of vegetable broth dissolved in 1 1/4 cups boiling water (300 ml)
For decorating:
1 cup milk (240 ml)
1 cup grated carrot (90 g)
For the dough:
1 1/2 cups all-purpose flour (180 g)
1 pinch of salt
1 tablespoon grated ginger
1/2 cup unsalted butter, cut into small pieces (100 g)
1 tablespoon ice-cold water
2 eggs
For the filling:
400 g lobster meat without shells
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 cup unsalted butter (50 g)
1/4 cup all-purpose flour (30 g)
1 tablet of vegetable broth dissolved in 1 1/4 cups boiling water (300 ml)
For decorating:
1 cup milk (240 ml)
1 cup grated carrot (90 g)
Prepare the dough: In a medium bowl, combine the flour, salt, ginger, and butter
Mix with your fingers until you get a crumbly mixture
Add the eggs and mix lightly with your hands
Form a ball with the dough
Wrap in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 350°F (medium)
Use a rolling pin to roll out the dough directly onto the bottom of a removable-bottom tart pan with a diameter of 24 cm
Shape the edge of the dough with a knife and place it in the tart pan
Make rolls with the remaining dough and press them, one by one, into the side of the tart pan
Press again
Use a fork to pierce the bottom and sides of the crust in several places
Line with four overlapping squares of aluminum foil
Bake in the preheated oven until the crust is firm (about 20 minutes)
Remove from the oven and discard the aluminum foil
Continue baking until golden brown (about 10 minutes)
Let cool and demold onto a decorative plate
Set aside
Prepare the filling: In a medium bowl, season the lobster with lemon juice and salt
Let it marinate for about 15 minutes
Drain and pat dry with paper towels
Set aside
In a large skillet, melt the butter over high heat
Add the lobster and cook, stirring constantly with a wooden spoon, until golden brown (about 8 minutes)
Remove from the skillet and set aside in a bowl
In the same skillet, add the flour and vegetable broth and cook, stirring constantly, until thickened (about 2 minutes)
Remove from the heat, add the lobster, and mix
Set aside
In a medium saucepan, melt the milk over high heat
Add the carrot, gradually, and fry until golden brown (about 4 minutes)
Remove with a skimmer and let drain on paper towels
Fill the crust with the lobster mixture and distribute the carrot in the center
Serve immediately.
