What happens when three food bloggers get together to make Danish pastries? Lobster tail happens, that’s what. A discussion about cake boss and egg tarts became one about a super flaky concoction known as Sfagliatelle, a.k.a. the Lobster Tail, that’s been injected with a flavoured cream.
Because, you know, how else would it be filled?
NUTELLA, THAT’S HOW.
I’d never tried it, and I barely had time to register the shocked looks on Simon’s and Christine’s faces before I was being ushered into the car and toward Pasticceria Tamborrino, where I hear that their Lobster Tails are legit.
And I may not know about what makes a legit Lobster Tail, but I must say that these ARE THE WORK OF THE DEVIL. They were put there to condemn you to a hell of always having the lobster-tail-cravings, because once you go lobster tail, you never go back. Pastry that shatters with every bite only to give way to a velvety, vanilla scented, sweetened cream.
Life will never be the same again.
Damn you Simon and Christine. Damn you.