NEAPOLITAN LOBSTER TAILS: DON’T CALL THEM SFOGLIATELLE!
This Neapolitan lobster tails recipe (code di aragosta) makes crisp, flaky pastry cones filled with lemon custard and dusted with powdered sugar. They are a Sunday treat in Naples, shaped like a lobster tail and related to sfogliatelle but much crispier. Active prep is about 2 hours plus resting and chilling time, with a 20 minute bake, and the recipe makes 5 bakery-style pastries.
Why You’ll Love This Recipe
- Authentic Neapolitan Pastry: A twist on the classic sfogliatella, these pastries are a staple of Italian confectionery.
- Crispy and Creamy: Perfectly flaky layers combined with a smooth custard filling.
- Impressive Yet Doable: While they take some time, the results are bakery-worthy and rewarding.
Tips for Success
- Chilling is Key: Resting the dough and filling ensures perfect texture and easier handling.
- Custard Consistency: Make sure the custard is thick to avoid it spilling during baking.
- Flaky Layers: Be gentle when shaping to maintain the distinct pastry layers.
Buon Appetito!
Delight in the crispy, creamy goodness of homemade lobster tails. Perfect for sharing (or not!), these pastries will transport you straight to a Neapolitan pastry shop.
Neapolitan Lobster Tails Recipe
Ingredients
For the Dough:
- 2 cups about 250g all purpose flour
- 1 cup about 200g Water
- A pinch of Salt
- 2 tablespoons Butter
- 1 cup about 200g Lard for greasing the layers
For the Custard:
- 2 cups about 500ml Milk
- 3/4 cup about 150g Sugar
- 6 Egg Yolks
- 3 tablespoons Cornstarch
- 2 tablespoons Rice Starch or potato starch
- Zest of 1 Lemon
- 1 Vanilla Bean or 1 tsp of vanilla extract
- 2 tablespoons Butter
- A pinch of Salt
To Decorate:
- Powdered Sugar as needed
Instructions
- To prepare the Creamy Lobster Tails, start by mixing the flour, softened butter, water, and a pinch of salt in a bowl.
- Knead the mixture until it forms a smooth dough, then cover it with plastic wrap and allow it to rest in the refrigerator for 30 minutes.
- Meanwhile, prepare the Custard: heat the milk in a saucepan with lemon zest, a pinch of salt, and a vanilla bean.
- In a separate bowl, combine the egg yolks with sugar and the two starches, using a hand whisk to remove any lumps.
- When the milk is close to boiling, pour it (strained) over the egg mixture, stirring well.
- Transfer the mixture back to the saucepan and let it thicken on the stove.
- Transfer the cream to a bowl, let it cool slightly, then add the butter cubes, stirring with a whisk to combine.
- Cover the cream with food-grade cling film and let it cool completely, first at room temperature and then in the refrigerator.
- While the cream cools, take the dough out of the refrigerator and roll it out into a very thin sheet with a rolling pin.
- Brush the pastry sheet with melted lard and roll it up from the short side.
- Wrap the pastry sheet in plastic wrap again and let it rest in the freezer for 1 1/2 hours.
- After the resting time, cut the pastry into slices about 1 cm thick and let them soften until you can work with them by hand (about 1 hour).
- Press your thumbs into the center of each slice, creating the typical cone shape, and try to pull the layers of pastry apart so that they overlap.
- Stuff each puff pastry cone with a spoonful of custard and seal the edges with your fingers.
- Place your Cream Lobster Tails on a baking sheet covered with parchment paper and bake them at 390 F for about 20 minutes.
- Once they are ready and golden brown, let them cool and sprinkle with powdered sugar before serving!
Neapolitan Lobster Tails FAQs
Can I make the dough log ahead of time?
Yes. Roll and shape the dough log, wrap it well, then refrigerate it for a few days or freeze it for up to a month. Slice and fill just before baking.
How long do filled lobster tails keep?
They are best the same day they are filled and baked, while the pastry is still crisp. The lemon custard filling softens the flaky layers if they sit too long.
