Lobster Tart

• 1 sheet refrigerated pie crust
• 1 package (8 ounces) imitation lobster
• 2 large eggs
• 1 large egg yolk
• 1/4 cup heavy whipping cream
• 2 tablespoons mayonnaise
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Press crust onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer.
2. Sprinkle lobster into crust. In a small bowl, whisk the eggs, egg yolk, cream, mayonnaise, wine, lemon juice, parsley, seafood seasoning, salt and pepper; pour over top.
3. Bake at 375u0b0 for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

crust, lobster, eggs, egg yolk, heavy whipping cream, mayonnaise, white wine, lemon juice, parsley, seafood seasoning, salt, pepper

Taken from www.tasteofhome.com/recipes/lobster-tart/ (may not work)