Corn and Lobster Tart

• Pastry for a 9-inch tart
• Flour for rolling
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped onion
• 1 1/2 cups fresh corn kernels (from about 2 ears)
• 1 tablespoon finely chopped fresh tarragon
• Pinch cayenne
• 3/4 cup whole milk
• 2 large eggs, beaten
• 1/4 cup heavy cream
• 1 1 1/4-pound lobster boiled or steamed, shucked and diced
• Grated zest of 1 lemon
• Salt and ground black pepper

1. Heat oven to 425 degrees.
2. Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan.
3. Prick bottom, line with foil and add pastry weights.
4. Bake 10 minutes, until pastry starts to look dry.
5. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored.
6. Remove from oven but leave oven on.
7. Melt butter in a saucepan.
8. Add onion and cook on low until soft but not brown, about 5 minutes.
9. Stir in corn, tarragon and cayenne.
10. Stir in milk.
11. Bring to a simmer.
12. Remove from heat.
13. In a bowl, beat eggs and cream together and slowly stir into the pan.
14. Add lobster.
15. Stir in lemon zest and season with salt and pepper.
16. Ladle mixture into prepared tart shell.
17. Bake 10 minutes.
18. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
19. Remove from oven and let rest 10 minutes before serving.

pastry, flour, unsalted butter, onion, corn kernels, tarragon, cayenne, milk, eggs, heavy cream, lobster, lemon, salt

Taken from cooking.nytimes.com/recipes/1017627 (may not work)