Have you ever heard of Pop-Tarts? It´s an brand of toaster pastries that the Kellogg Company introduced in 1964. They have a sugary filling sealed inside two layers of pastry crust, typical American breakfast for kids.
Even if you’ve tried them before, I guarantee you, that this recipe is something you´ve never had. The restaurant Barton G. tells us how to make tasty Lobster Pop Tarts.
Prep time if cooking lobsters and making stock: 1 hour
Prep time if using cooked lobster meat and prepared stock: 10 minutes
Cook time: 30 minutes
Total time if cooking lobsters and making stock: 1 hour 30 minutes
Total time if using cooked lobster meat and prepared stock: 40 minutes
Yield: 9 Pop-Tarts
Lobster Béchamel Ingredients
- 1/4 pound unsalted butter
- 1/4 pound all-purpose flour
- 2/3 quart whole milk
- 1 cup stock, preferably homemade lobster stock or store-bought clam juice or 1 tablespoon powdered soup
- base with water added to taste
- 1/4 pound Parmesan cheese, finely grated
- 1 ounce fresh chives, washed, minced
- 1 ounce fresh tarragon, washed, minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup plus 1 tablespoon unsalted butter to create 1 cup clarified butter
- 1 box Athens brand phyllo dough
- 1/4 pound Gruyere cheese, thin sliced into 2-inch by 3½-inch strips
- 1 pound lobster meat, roughly chopped
- 1 egg yolk, beaten
Barton G.’s Lobster Pop-Tarts Recipe Directions
- Make roux by heating butter, being careful not to brown, and adding the flour. To avoid clumping,
sprinkle flour in small amounts into hot butter. To make a “roux blanc,” whisk flour into butter to
incorporate, being careful not to brown. Once flour is incorporated and there are no lumps, whisk in milk.
- Add stock. For 5 minutes, stir well and simmer to thicken. Use a heat-proof spatula to remove any
sauce sticking to the side of the pot. Wisk together with sauce. When finished, the béchamel should be
smooth, without lumps.
- Sprinkle in Parmesan cheese and whisk over heat to incorporate.
- To cool the béchamel, place ice cubes into a small stainless steel mixing bowl, then spatula the hot
sauce into a second small mixing bowl. Place the second bowl on top of the ice cubes. Use a spatula to
fold the sauce into itself to cool evenly.
- To keep herbs green and fresh tasting, once the béchamel has cooled, sprinkle on the chives and
tarragon and incorporate. Taste and season with salt and freshly ground pepper. Spoon béchamel into a
pastry bag, seal, refrigerate and reserve.
- Place butter into small saucepan over low heat. After the butter melts, skim the solids off the top and
discard. Reserve clarified butter at room temperature.
- Before assembling, heat oven to 375 F.
- Place all Pop-Tart ingredients on a counter or large cutting board to create what chefs call mise en
place. That way, you will be able to create the Pop-Tarts quickly so the phyllo sheets will not dry out.
- Place the phyllo sheets on the counter. Cover them with a damp towel so they do not dry out. On the
video, Bollock demonstrates all these easy steps.
- You will need a total of six large phyllo sheets for each set of three Pop-Tarts. Work with two phyllo
sheets at a time. Lay the two sheets on a flat surface. Paint the top sheet with melted clarified butter.
Make sure the entire sheet is painted with butter, even the edges. Lay the next two sheets on top of the
first two. Paint with melted butter. Lay the next two sheets on top and paint those.
- Using a sharp chef’s knife, cut the six stacked sheets into three sections. A ruler might be helpful so
the Pop-Tarts will be the same size.
- Work assembly-line-style to build three Pop-Tarts at the same time. Lay a piece of Gruyere in the
middle of the top phyllo sheet.
- Pipe 1 to 2 ounces of béchamel on top of each piece of Gruyere. Use more or less béchamel,
depending on how moist you want your Pop-Tarts.
- Add pieces of lobster meat on top of the béchamel. Line the pieces straight so when you fold over the
phyllo sheets, the packet will have a perfect rectangular shape.
- Fold the phyllo sheets the long way on each side of the lobster. The overlapping sheets should cover
- On each end of the folded packet, trim off 1 inch of the phyllo. Seal the long seam of the phyllo packet
by brushing on melted clarified butter.
- To create a rectangular Pop-Tart shape, lay a chef’s knife against the end of the lobster filling. Bend
the end of the phyllo packet against the knife and press down on the packet to create a clean fold. Do the
same on the other end. The result will be a fat rectangular, Pop-Tart shape. Where the two ends are
folded together, press gently so they seal.
- Turn each Pop-Tart folded side down. Brush the top of each Pop-Tart with beaten egg yolk to create a
- Gently lay lobster Pop-Tarts on a baking tray painted with clarified butter or on a sheet of parchment
paper or a nonstick Silpat sheet. Place in preheated 375 F oven 10 to 12 minutes. Do not turn over.
Check after 8 minutes to make certain they are not burning. Once the Pop-Tarts are golden brown, they
- Serve hot from the oven.
You want to know more about the restaurant? Why don’t you have a look at their website: https://www.bartong.com
Wanna stop by and taste a Lobster Pop Tart from the people who do it best? Here’s the contact information of the restaurant:
other locations in: Los Angeles and Chicago