These pastries could serve as a perfect appetizer or the main event. No matter what way you slice it, they're a true taste of PEI!


24 x 2” tart shells

1 bag Squeakies Cheese Curds, crumbled

1 x 1.25 lb lobster, cooked

1 lb cooked mussels, or any seafood of your choice.

1/4 Cup finely chopped onion        

1/8 Cup finely chopped peppers

2 oz heavy cream

Salt and Pepper

Fresh Dill to garnish

Lobster is a staple of Prince Edward Island summers. It's no surprise that we had to work it into a delectable dish with Squeakies Cheese Curds!

*Italicized comments represent Chef's Notes from the recipe curator, Chef Lincoln Key


- Preheat over to 325 degrees -

- Cook tart shells until they are golden brown (Approximately 10-12 minutes) -

- In a mixing bowl, combine eggs, cream, peppers and onions, crumbled cheese curds, and a pinch of chopped dill. -

- Season with salt and pepper. -

- Whisk thoroughly! -

This will help to create a fluffy filling, instead of the eggs being too firm and dense.

- Once the tart shells have cooled, evenly disperse seafood inside of them. Save some of the lobster to garnish at the end. -

- Add the egg mixture to the tarts. -

Don’t overfill! The egg mixture will puff up a bit when as it cooks.

- Cook in oven for approximately 10-12 minutes, or until the egg is firm. -

- Garnish with the remaining lobster and chopped dill. -

I also crumbled a bit of the remaining cheese curds on top to get some extra cheesiness!

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