This lobster tail pastry is an Italian dessert in the shape of a shell. It has a crispy, golden shell made of laminated dough, a middle layer of light, airy choux pastry, and a sweet, creamy custard inside. Think of it as a cousin to the sfogliatelle – same crust different filling.
Many professional bakers don’t make these because they are so hard to make, so make sure you are up for the challenge! There are tips and tricks for success included.
These pastries are dangerous! Everyone in my family loves them—they’re the perfect mix of sweet and crunchy with a light and creamy inside.
Lobster tail pastries are a beloved Italian-American treat, especially popular in Boston. But there’s an ongoing debate about whether these flaky, cream-filled pastries need refrigeration or not. As a lover of lobster tails, I decided to dig into this pastry preservation dilemma.
A Brief Background on Lobster Tails
Lobster tail pastries originated in Boston’s North End neighborhood, which has a prominent Italian population The pastries are made with a sweet ricotta filling wrapped in a delicate, flaky pastry dough meant to resemble a lobster’s tail The filling often contains vanilla, heavy cream, sugar, and sometimes brandy. When fried or baked, the pastry becomes crispy and golden on the outside with a rich, creamy interior.
These pastries are especially popular around the holidays but can be found year-round at Italian bakeries in Boston. However if you buy a batch of lobster tails the question emerges – should you refrigerate them or leave them out on the counter?
The Case Against Refrigeration
After doing some research, it seems the consensus among bakers is that lobster tail pastries are best kept at room temperature. Here’s why:
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Texture – Refrigeration can make the crispy pastry soggy. Since there is a lot of moisture in the fridge, the flaky layers lose their crunch and become limp.
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Filling—In the same way, the cold environment makes the smooth ricotta filling harden and become harder to spread. The cold dulls the vanilla and almond flavors as well.
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Shelf Life – Properly stored at room temp, lobster tails will stay fresh for 1-2 days. Refrigeration isn’t needed to extend their shelf life.
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Flavor – The subtle flavors of the filling and pastry are best experienced at room temp. The cold numbs the taste buds.
So refrigeration seems to negatively affect both the texture and taste of the pastries. As an avid lobster tail enthusiast, I agree they are far superior at room temperature.
The Argument for Refrigeration
Despite traditional wisdom, some still advocate for refrigerating lobster tails. Here are the main arguments in favor:
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Food Safety – Refrigeration slows bacteria growth. For fillings with dairy, like ricotta, this prevents spoilage.
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Moisture Control – The cold environment helps lock in moisture so the pastry doesn’t dry out.
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Storage – If baking a large batch for a special event, refrigeration allows longer term storage.
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Texture Retention – Some claim keeping filled pastries cold helps retain the crispness of the shell.
So while refrigeration may negatively impact flavor, some argue it has food safety advantages and allows you to store and serve the pastries for longer.
Best Practices for Storing Lobster Tails
After evaluating both sides, what’s the best way to maintain flavor and texture while also avoiding foodborne illnesses? Here are my best practice recommendations:
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Enjoy freshly baked lobster tails within 1-2 days for optimal taste and texture. Keep at cool room temperature in an airtight container.
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For longer storage up to 3-4 days, refrigeration is okay but be sure to bring them back to room temp before serving.
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For freezing, wrap tails tightly in plastic wrap then foil. Thaw overnight in fridge before serving.
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When reheating, use oven or toaster oven to restore crispy texture. Microwaving makes them soggy.
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Refrigerate any leftovers within 2 hours and enjoy within 3-4 days. Discard any pastries left out more than 2 hours.
Following these guidelines, you can safely store lobster tails while retaining that prized crispness and delicious filling. Personally, I try to eat them the same day whenever possible!
Perfecting Your Own Lobster Tail Pastries
Once you’ve tasted an authentic lobster tail from Boston, you may be inspired to recreate the experience in your own kitchen. Here are some tips:
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Use high quality ingredients – fresh ricotta, real vanilla, and European butter for the pastry.
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Keep all ingredients chilled before baking for best texture.
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Brush pastries with egg wash before baking for golden color.
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Fry or bake at 375°F until golden brown, about 20 minutes.
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Let pastries cool completely before filling to prevent sogginess.
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Pipe the filling into the cooled pastry shells using a piping bag.
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Dust with powdered sugar before serving for presentation.
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Store in an airtight container, with wax paper between layers.
The Verdict: Room Temperature is Best
After deep diving into this heated lobster tail debate, I stand by the traditional wisdom that they are best stored and served at room temperature. While refrigeration may have some benefits, the trade-off in terms of texture and taste isn’t worth it in my opinion. With proper food safety precautions like enjoying within 2 days and refrigerating leftovers, you can enjoy these iconic pastries in all their glory. When it comes to lobster tails, always trust your tastebuds!
How to Make: Step by Step
No doubt, the most challenging part of this recipe is getting the outer crust right. It took me a long time to figure out how to roll the dough and put the softened shortening on the thin dough because it’s so easy to tear the dough.
Using a pasta machine is a must! In the bakery, they would use a dough sheeter. Also, as you can see below, my pasta machine doesn’t have a hand crank; it has a motor instead.
Suggested schedule, day 1 (make lobster tail pastry dough):
Mix and knead the dough for the exterior shell (see recipe below for this crispy layered outer shell).
