lobster tail recipe

8/17/2019 Lobster Tail Recipe

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THE DARING BAKERS’ NOVEMBER , 2013CHALLENGE: SFOGLIATELLE... AN ITALIAN TAIL , THREE WAYS

I am going to start by saying that I never liked pot pies. But keep in mind, I’ve only seen those crumbly gross lookingfrozen pot pies that my husband buys.. ew. My mother never made them and we never ate them.. they weren’tsomething my Italian father ever requested. Besides, my mom only made crust from scratch once a year – Thanksgiving. Her pies were always THE BOMB, but she couldn’t be bothered with it any other time of the year – therefore I’ve never really made a pie crust from scratch, never ate a savory pie and never had the inclination to try it.Until this past month. I made the crust for the Mediterranean pot pie. But I added a bit of garlic paste to the doughalong with some oregano and basil. Turned out beautiful and very fragrant. Then I filled my pie with… Spaghetti! Imade spags, coated them lightly with my sauce, and layered it in the pie with Fontina cheese, and a mixture of sauce,ground beef, mushrooms, black olives, roasted red peppers and Locatelli Romano. The filling ended up looking, tome, pretty saucy so I wasn’t sure if my pie would turn out soggy.. but after the bake it looked amazing – and let me telyou, the taste was phenomenal! I have a feeling had my father tasted this pot pie, he would have asked for it often. ;)So.. long story short (too late!) – thank you Hannah!! Thanks for pushing me to get over my dislike of pot pies, to geta lil creative in thinking of a way to create my own pot pie and for just being wonderful. :) You always amaze mewith your cooking! And I’d also like to thank lil Juniper (is that like the BEST name for a baby girl or what??) for notmaking her mommy sick at the thought of savory food, like she did with sweets! You were an amazing host, we allthank you for your support and creativity in bringing this challenge to us! I hope ya’ll can stop by Hannah’s blog, Rise

and Shine , and give her some good old comment love. :)

Now for this month’s challenge.. you are going to be blown away ladies and gents. Seriously BLOWN AWAY. I havebeen DYING for this challenge to get here! Enjoy!

Hugs,Lisxoxo

Hi everyone, my name is Sandie and I will be your hostess this month. My blog is Crumbs of Love and I have been a Daring Baker since 2009. I find cooking and baking very relaxing (mostly!) and Ilove testing, and improving, my abilities. I have a deep fondness for sugar crafting and cake

decorating but truly love all aspects of baking. For this month's challenge I have chosen the gorgeousNeapolitan pastry, sfogliatelle (pronounced, “sfoel ya telli” and sometimes called “lobster tails”). Youmight recognize them as the clam-shaped pastry with hundreds of layers. They are filled with asemolina and ricotta mixture with added candied orange peel and a touch of cinnamon. Thesepastries are served hot straight out of the oven (although I have eaten my fair share of roomtemperature ones).

Here is a very interesting article on the history of this beloved pastry.

http://daringbakerduluth.blogspot.com/http://daringbakerduluth.blogspot.com/http://daringbakerduluth.blogspot.com/http://daringbakerduluth.blogspot.com/http://thedaringkitchen.com/users/sandieleehttp://thedaringkitchen.com/users/sandieleehttp://thedaringkitchen.com/users/sandieleehttp://crumbsoflove.wordpress.com/http://crumbsoflove.wordpress.com/http://crumbsoflove.wordpress.com/http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=280&Itemid=632http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=280&Itemid=632http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=280&Itemid=632http://crumbsoflove.wordpress.com/http://thedaringkitchen.com/users/sandieleehttp://daringbakerduluth.blogspot.com/http://daringbakerduluth.blogspot.com/


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I wanted to choose something that would be a challenge; not only to you but for me as well. And Iwas right on point. I won't lie to you, the first two times I made these it was a disaster. The third timewas the charm and now they almost seem easy to make. The sfogliatelle ricci can be made over aperiod of days, if this makes it easier for you. I tend to like to make things in stages myself but youcould also make this over the course of a long day. Keep in mind that you must chill the dough atvarious points before baking.

There are two main Italian versions of sfogliatelle. The first is sfogliatelle ricci (or Napoletane) andthis is the crispy multilayered version. The second is sfogliatelle frolle, a tender almost cakey versioncovered in a soft pie crust-like shell.

The American version goes by the name “lobster tail” and is a larger shell filled with a cremediplomat (pastry cream mixed with whipped cream) after it is baked. The dough is the same as Riccibut a dollop of pate a choux pastry is placed in the center of the shell before baking. This puffs up thecore of the shell so that you can pipe in the creamy filling afterwards. It is in one word, divine. I hopeyou enjoy these. Bake On my friends!

Recipe Source: The pastry dough recipe is from Great Italian Desserts by Nick Malgieri. Unfortunatelythis book is out of print but you can still find used copies online or if you’re lucky, your local library.The Ricotta Cheese recipe is from Luscious Creamy Desserts by Lori Longbotham. The method formaking the lobster tails is from the Cake Boss You Tube video. The Pastry cream recipe is fromMartha Stewart (but feel free to use any pastry cream recipe)

Blog-checking lines: Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandiechallenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (orbetter known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into ahorn and filled with a scrumptious filling. Così buono!

Posting Date: November 27, 2013

Note: Dairy Free Ricotta Cheese: http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217 http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.html

Mandatory Items: I am providing recipes for; homemade ricotta cheese (so easy and so delicious),candied orange peel, sfogliatelle ricci and frolle dough. You must make the homemade cheese or thecandied peel and at least one version of the sfogliatelle.

Variations allowed: Please experiment with filling flavors. I think chocolate ricotta with finelychopped pears would be lovely...The filling provided for the American Lobster Tail is a diplomatcream but I personally love marscapone mixed with whipped cream. Again, amaze and inspire me.While I believe that the ricci version can only be made using a pasta roller, I hope that many out therewill prove me wrong! Just roll it out as thin as possible before stretching the dough.

http://www.amazon.com/Great-Italian-Desserts-Nicholas-Malgieri/dp/0316545198http://www.amazon.com/Great-Italian-Desserts-Nicholas-Malgieri/dp/0316545198http://www.amazon.com/Great-Italian-Desserts-Nicholas-Malgieri/dp/0316545198http://www.amazon.com/Luscious-Creamy-Desserts-Lori-Longbotham/dp/0811855627http://www.amazon.com/Luscious-Creamy-Desserts-Lori-Longbotham/dp/0811855627http://www.youtube.com/watch?v=XvEp82dMwpEhttp://www.youtube.com/watch?v=XvEp82dMwpEhttp://www.youtube.com/watch?v=XvEp82dMwpEhttp://www.marthastewart.com/343977/pastry-creamhttp://www.marthastewart.com/343977/pastry-creamhttp://www.marthastewart.com/343977/pastry-creamhttp://crumbsoflove.wordpress.com/http://crumbsoflove.wordpress.com/http://crumbsoflove.wordpress.com/http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://crumbsoflove.wordpress.com/http://www.marthastewart.com/343977/pastry-creamhttp://www.youtube.com/watch?v=XvEp82dMwpEhttp://www.amazon.com/Luscious-Creamy-Desserts-Lori-Longbotham/dp/0811855627http://www.amazon.com/Great-Italian-Desserts-Nicholas-Malgieri/dp/0316545198


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Preparation time: Ricotta cheese: about 20 minutes in the pot (this includes just bringing it to a boil)and about one hour to drain Semolina filling: 5 minutes to make plus about 2 hours to chill Ricci Dough: 4 minutes to make the dough, 10 minutes to condition the dough in the pasta roller (orkneading), 2 hours chilling, 35 minutes to roll the dough, 2 hours additional chilling Frolle dough: 5 minutes to make, 1 hour to chill Pastry cream: 10 minutes to make, 2 hours to chill

Lobster tail: same dough as ricci but you will need another 10 minutes to prepare the pate a choux

Equipment required : Pasta machine to roll out the dough (this is for the Ricce and Lobster Tail.*Please prove me

wrong! Stand mixer with paddle and whisk attachments or hand held mixer. You can make the dough

in a bowl with a wooden spoon. If you choose to make the French Cream for the lobster tailyou can whip the heavy cream by hand with a whisk

Food processor (optional) Whisk Rolling pin

Grater for lemon and orange zest Large pot to make the cheese Large glass or ceramic bowl Large strainer/colander Cheesecloth (I have used paper coffee liners as well) Medium saucepan for semolina Small bowl for butter/shortening mixture Saucepan for pastry cream Bowl for Pastry cream Pastry Brush

Plastic wrap/cling film Parchment paper Baking sheets Cutting board Rolling pin 1/2-inch (15 mm) round pastry tip Cooling rack


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Fresh Ricotta CheeseServings: Makes 2 cups

Ingredients) 8 cups (2 litres) whole milk (or goats milk)1 cup (250 ml) heavy whipping cream (about 35%)1/2 teaspoon (3 gm) salt

3 tablespoons (45 ml) fresh lemon juice

1. Line a large colander or strainer with 2 layers oflightly dampened cheesecloth over a large glass;set aside.

2. Pour the whole milk, heavy cream and salt into a large pot and bring to a boil over mediumheat, whisking occasionally. Reduce the heat, add the fresh lemon juice and stir/whiskcontinuously for 2-3 minutes. The mixture will curdle, which is exactly what you want it to do.Pour this into the cheesecloth lined strainer and let it drain for about 1 hour or until it comes toroom temperature. At this point you can scrape the ricotta from the cheesecloth into a

container and refrigerate for up to 2 days.3. The liquid in the bowl is the whey, a very

nutritious and tasty leftover byproduct frommaking cheese. It is excellent to use instead ofwater when baking bread, or added to soup stock.I love the stuff and never discard it. Here is anexcellent article on the wonders of whey!

How to make candied orange peel

http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/http://crumbsoflove.wordpress.com/2011/02/21/candied-orange-peel-101/http://crumbsoflove.wordpress.com/2011/02/21/candied-orange-peel-101/http://crumbsoflove.wordpress.com/2011/02/21/candied-orange-peel-101/http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/


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Semolina-Ricotta FillingThis recipe is used for both the Ricci and the Frolle versions

Ingredients1 cup (250 ml) milk1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat (I have tried both and personally

like the semolina version)1 1/2 cups (360 ml) (13-1/4 oz) (375 gm) whole milk ricotta, preferably fresh (see above)2 large egg yolks2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract)1/4 teaspoon (1 gm) ground cinnamon1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made)zest of 1 lemon

Combine the milk and the sugar in a medium saucepan. Bring to a boil, then lower the heat andslowly add the semolina (or cream of wheat), whisking quickly as to avoid any lumps. Cook, stirringoften, until the mixture is smooth and thick, about 2 minutes. Spread the mixture onto a lined bakingsheet, about 1/2 inch (15 mm), to cool. When cool, break into pieces and place into the bowl of yourstand mixer, fitted with the paddle attachment (or a food processor), and add the ricotta cheese, eggyolks, vanilla and cinnamon. Beat until very smooth and creamy. Stir in the candied orange peel andlemon zest. (Maybe even some mini chocolate chips? Or pistachios?? mmmm...I can't wait to seewhat you come up with)Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (upto 3 days).


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Sfogliatelle RicciServings: 14-18 pastries

You will need a large/long workspace for this. I used mydining room table for this though I am sure someone willbe more creative with limited space!

Dough

3 cups (750 ml) (15 oz) (420 gm) all-purpose(plain) flour1 teaspoon (6 gm) salt3/4 cup (180 ml) warm water (about 100°F/38°C)4 oz (115 gm) lard (I used Crisco butter flavored shortening)1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened

Semolina-ricotta filling (see above)

1. Combine the flour and salt in a large mixing bowl and stir in the water, or use your standingmixer with the paddle attachment. The doughwill be very dry. If you feel absolutelycompelled, add an extra teaspoon of water but itis supposed to be very dry. Turn this out onto aclean work surface and knead the doughtogether, bringing in all the dry bits. At this pointget your pasta roller out and ready. Roll out thedough to about 1/3 inch (10 mm) and passthrough your pasta machine at the widest setting.I find it much easier to cut my dough in half andwork 1/2 at a time for this step. Fold the dough in

half after each pass also change the direction ofthe dough occasionally. After about 15 passes the

dough should be very smooth. Knead the dough back into a ball and wrap in plastic wrap.Refrigerate and rest the dough for at 2 hours, or overnight.

2. Beat the lard/shortening and butter together in your mixing bowl until very fluffy. Make sureit is thoroughly combined. Place into a bowl and set on the workspace in easy reachingdistance.

3. Remove the dough from the refrigerator and divide itinto 4 equal pieces. Working with one piece of dough

at a time (cover the other pieces with a towel or plasticwrap), lightly flour a piece pass it through the pastaroller set at the widest setting. Try to get the dough aseven as possible, your goal is an even rectangle strip,about 4 inches (10 cm) in width. If needed, fold it overon itself a few times until you get an even strip. Onceeven, pass the dough through every setting, endingwith the highest (mine is 7)


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4. You should end up with a long 4 inch (10 cm) wide strip. Repeat with the other threeremaining pieces of dough.

5. *For my own ease of use I made my own rolling pin contraption like you can see on many instructionalvideos. I turned 2 bowls upside down and placed them on my table where I was planning to work. I thentook a rolling pin (with handles, not French) and taped the handles to the bowls. Every time that a pieceof dough is finished and ready I lightly flouredthe dough and rolled it up onto the rolling pin.When all 4 pieces of dough were finished itmade it much easier to pull out a section at atime to stretch the dough. If you are clumsy likeme you might like to try this too!

6. Place one piece of a strip on you cleanwork surface and paint (or smear) itliberally with the lard/butter mixture. I doabout a 8 inch (20 cm) section at a time.Gently pull the sides of the dough andstretch it, starting from the middle and

going out, until it is about 8 or 9 inches (20or 23 cm) in width. Begin from the shortend and start rolling the dough into a verytight roll. When you start to reach the end of your stretched section, stop and liberally greaseup another section, stretching and rolling until all the dough is finished. When one strip ofdough is finished, overlap the end of one to the beginning of the other; continue to pull, stretchand roll up.

7. Spread the lard/butter mixture over the entire finished log and starting in the middle gentlyrun the hands down the length to extend thelength another inch (30 mm) or so. This will

release any air pockets and tighten the roll. Yourfinished roll should be approximately 10 or 11inches (25 or 28 cm).

8. Wrap in plastic wrap and chill for at least 2 hoursor overnight. The dough may be frozen for up to 3months, at this time. Defrost it in the refrigeratorovernight before using.


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9. Preheat your oven to moderately hot 400°F/200°C/gasmark 6

10. Line 2 baking sheets with parchment. 11. Remove the dough from the refrigerator, unwrap, and place

on a cutting board. Slice off about an inch (30 mm) fromeach end so that they are straight and even. Cut the roll into1/2 inch (15 mm) slices. Put the semolina-ricotta mixtureinto a pastry bag with a 3/4 inch (20 mm) opening (Adisposable pastry bag or even a ziploc bag with the cornercut off is fine).

12. Take one slice of dough and place it on your workplace. With the heel ofyour hand, push out from the center in one direction. Rotate the dough

and do this in all four directions. This forms the dough and opens up thelayers. Pick up the piece and insert your thumbs on the inside with yourforefingers on the outside meanwhile gently stretch the center to make it

more into the shape of a cone. You don't want the layers to actuallyseparate. Holding the cone in one hand, squeeze some of the filling into

the cavity so it is full. Lightly push the opening closed. You do not have to

seal the opening as the filling is too thick to ooze out during baking. 13. Place onto the prepared baking sheet and very lightly brush the outside of

each completed pastry with the lard/butter mixture. Bake them in a preheated moderately hot 400°F/200°C/gasmark 6 oven for about 20 to 25 minutes or until they are a deep golden brown.

14. Remove from the oven and cool on a rack. These are best served warm with a sprinkling of confectioners’ sugaron the day they are made. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about5 minutes.


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Sfogliatelle Frolle Servings: 12 pastries

This is a tender pastries, made with dough similar to pie crust |(and much easierto make). Some of my friends preferred these to the crispy sfogliatelle.

Dough 2 1/3 cups (560 ml) (11-1/2 oz) (325 gm) all-purpose (plain) flour1/3 cup (80 ml) (2-2/3 oz)(75 gm) granulated sugar1/8 teaspoon (3/4 gm) salt8 tablespoons (4 oz) (115 gm) unsalted butter, cold2 large eggs, beaten

Filling See sfogliatelle ricci

Egg Wash 1 large egg yolk1 large eggpinch salt

1. By hand: combine the flour, sugar and salt in amixing bowl. Remove the butter from the fridgeand pound it a few times with a rolling pin tomake it pliable. Add it to the flour and startrubbing it into the flour mixture with yourfingertips, working from the bottom of the bowlupwards. Work quickly so the butter doesn't getwarm from your hands. This only takes a minute

or two to complete. Add the eggs and stir into thedough with a fork until it starts to hold together. Empty it out onto your workspace and kneadit a few times. Shape into a disc, wrap in plastic and chill until firm. The dough can be madeup to 3 days in advance.

2. Prepare the filling and chill it. Whisk the egg yolk, egg and salt together for the egg wash.3. Divide the dough into 10 equal pieces. Roll each piece into 5 inch (12-1/2 cm) rectangle . Place

a hefty tablespoon amount of filling on the lower half of the dough and pull the top half overthis. Use your hands to press downaround the filling and seal the edgestogether (like making ravioli). Use a 3

inch (75 mm) round cookie cutter (orglass) and cut away any excess dough.


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4. Place the formed frolle on a prepared baking sheet andchill for 2 hours

5. Preheat your oven to moderately hot 375°F/190°C/gasmark 5

6. Brush the frolle with the egg wash and bakeapproximately 20 minutes, just until the frolle arebaked through.

7. Cool briefly on a rack.

And finally, last but not least.....


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American Lobster Tails servings: 12 pastries

You need to prepare (and roll) a batch of the Sfogliatelle Riccidough. Refrigerate until firm.

Pastry Cream

2 cups (500 ml) whole milk1/2 cup (120 ml) (4 oz) (115 gm) granulate sugar, divided1/2 vanilla bean, split lengthwise, seeds scraped1/8 teaspoon (3/4 gm) salt4 large egg yolks1/4 cup (60 ml) (1 oz) (30 gm) corn starch2 tablespoons (30 ml) (1 oz) (30 gm) butter

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cookover medium heat until mixture comes to a simmer. Meanwhile, in a medium bowl, whisk

together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowlypour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, untilit has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat,whisking constantly, until it thickens and coats the back of a spoon, about 2 minutes. Removeand discard vanilla bean. Remove from the heat and add the butter, whisking constantly untilthe butter melts completely and is thoroughly blended into the mixture. Transfer to a bowl,cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent askin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

2. Preheat your oven to moderately hot 400°F/200°C/gas mark 6. Line a baking sheet withparchment paper

3. When you are ready to bake, prepare the pate a choux:


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Pate a Choux (this a HALF batch )

3/8 cup (90 ml) water (this is half of a 3/4 cup) 3 tablespoons (45 m) (1-1/2 oz) (45 gm) unsalted butter 1/8 teaspoon (3/4 gm) salt 2 teaspoons (10 ml) (1/3 oz) (10 gm) sugar 1/2 cup (120 ml) (2-1/2 oz) (70 gm) all-purpose (plain) flour2 large eggs

1. Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stiroccasionally. When it comes to a boil, remove from heat and add the flour, stirring to combinecompletely.

2. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pullaway from the sides of the pan (this will happen very quickly).

3. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.4. Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-

looking like lightly buttered mashed potatoes.5. At this point add the next egg. Repeat until you have incorporated all the egg. I use my

KitchenAide standing mixer for this, but it’s justas easy to do this by hand (I’m just lazy).

6. Spoon into a disposable pastry bag. You do nota tip for this, you can just cut a 1/2 inch (15 mm)opening across the bottom when you are readyto fill your lobster tail pastry.

7. Watch this little video....

8. Take your prepared sfogliatelle Ricci dough outof the fridge and cut it into 1-inch (25 mm) thick

slices. Press down on all four sides just like youwere making sfogliatelle ricci (you are, justmaking a bigger version). Pipe in the pate a choux paste until it is about three quarters full.Gently close the opening (there is no need to seal it shut) and place it on your prepared bakingsheet. Repeat until all of your Ricci dough is finished (You should get about 11 or 12 pastries).Lightly brush the outside of the lobster tail with the lard/butter mixture and bake in apreheated oven moderately hot 400°F/200°C/gas mark 6 for about 20-25 minutes or until adeep golden brown. Cool on a wire rack.

http://www.youtube.com/watch?v=USYI4I2Zml0http://www.youtube.com/watch?v=USYI4I2Zml0http://www.youtube.com/watch?v=USYI4I2Zml0http://www.youtube.com/watch?v=USYI4I2Zml0


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Diplomat cream1 batch pastry cream1 cup heavy cream, whipped

I like a 2:1 ratio of pastry cream to whipped cream but you mightlike a 1:1 ratio. I would whip 1 cup of heavy cream and start byonly adding half of it to the pastry cream. Do you like the texture?

Maybe you want it a little lighter... Either way, you decide what youlike.

1. Fold the whipped cream into the cold pastrycream. Transfer it into a pastry bag fittedwith a 1/2-inch (15 mm) round tip andinsert it into the wide end of a lobster tail.Squeeze in as much filling as you can getinto it (the more the better!). These should beeaten the day they are filled (this won't be a problem I assure you).

Storage & Freezing Instructions/Tips:The rolled dough for the Ricci and Lobster tails can be frozen for up to a month. When ready to usethaw overnight it in the refrigerator and then proceed with the recipe. The baked lobster tail shell can

be frozen for up to one month before thawing and filling with the diplomat cream . While all threeversions are best eaten on the day they are made, I can safely say that the ricci and frollo versions canbe stored for a day in the fridge and then reheated in the oven before serving. the lobster tails shouldbe filled the day they are served.


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Additional Information: Dairy Free Ricotta Cheese: http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217

http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.html

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error

in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the

ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely

affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you.

If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The

responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before

using an ingredient you are not familiar with. Thank you! :)
http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.htmlhttp://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217http://low-cholesterol.food.com/recipe/ricotta-cheese-substitute-vegan-gluten-free-447217

lobster tail recipe

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