Ingredients:

  • 500g bread flour
  • 20g honey
  • 10g fine sea salt
  • 200ml water
  • 150g lard or vegetable shortening
  • 50g unsalted butter
  • 500ml whole milk
  • 150g fine semolina flour
  • 150g granulated sugar
  • 250g whole milk ricotta
  • 200ml heavy cream
  • 1 tsp vanilla paste
  • 1 orange (for zest)

Instructions:

  1. Mix the dough. Combine 500g bread flour, 20g honey, 10g sea salt, and 200ml water in your stand mixer. Mix on low for 8–10 minutes until a very stiff, smooth dough forms. Note: It will look dry at first, but keep going.
  2. Rest the dough. Wrap the dough tightly in plastic wrap and let it sit for 1 hour at room temperature. until the gluten relaxes enough to stretch.
  3. Laminate the sheets. Divide dough into four pieces. Using a pasta roller, stretch each piece until it's translucent. Coat the sheet generously with 150g softened lard or shortening.
  4. Roll the log. Roll the greased sheet into a very tight cylinder. Join the pieces as you go to form one long, thick log. Wrap tightly and chill for 2 hours.
  5. Cook the semolina. Bring 500ml milk and 150g sugar to a simmer. Whisk in 150g semolina flour and cook until it becomes a thick, stiff porridge.
  6. Prepare the filling. Beat the cooled semolina porridge until smooth. Fold in 250g ricotta, orange zest, and vanilla. Fold in 200ml whipped heavy cream until the mixture is velvety and light.
  7. Shape the tails. Slice the chilled log into 1/2 inch discs. Use your thumbs to push the center out, creating a cone. until it looks like a tiered lobster tail.
  8. Bake. Brush with 50g melted butter and bake at 400°F (200°C) for 25-30 minutes until deep mahogany brown and crackling.
  9. Cool and fill. Let shells cool completely on a rack. Use a piping bag to inject the cream filling until the pastry feels heavy and full. The shaping process is the most tactile part of the whole journey. When you push the center of the disc out with your thumbs, you are essentially sliding those microscopic layers of fat and dough against each other. It should feel like a telescopic lens opening up. If the dough is too cold, it will resist; if it's too warm, the layers will smear. Finding that goldilocks temperature is the key to those distinct ridges. Easy How to Cook Lobster Tail Your Foolproof Guide — Want to know how to cook lobster tail perfectly This easy method guarantees s...Warm and Buttery Lobster Rolls: Classic Maine-Style Recipe — Warm and Buttery Lobster Rolls are the definitive seaside delicacy. Master th...Classic Lobster Newburg A Luxurious Taste of History — Indulge in Classic Lobster Newburg A Luxurious creamy dream This gourmet lobs... $img_2$