Breakfast Recipes Culture Dessert Recipes Recipes

Cake Boss Buddy Valastro Shares His Famous Lobster Tail Recipe – Video

Check out this recipe for the iconic lobster tails from Carlo's Bakery!

Legendary Cake Boss and owner of the iconic Carlo’s Bakery, Buddy Valastro, reveals his famous lobster tails recipe in this video! Check out the full recipe below and watch to video for step-by-step instructions. This recipe makes 32 lobster tails, adjust accordingly!


For the dough:

  • 8.75 cups all purpose flour 
  • 2.5 cups water
  • 1 tbsp kosher salt
  • 3 to 4 cups shortening, vegetable

For the filling:

  • 1 cup water
  • 6 tbsp unsalted butter
  • 1/8 tsp kosher salt
  • 1 cup AP flour
  • 4 extra large eggs


For the dough:

  1. Place flour, water, and salt into a stand mixer with a dough hook, mix on low speed until a uniform dough is formed (15-20 min).
  2. Lightly flour your work surface and place dough on it.
  3. Roll the dough as thin as possible by hand or with a pasta machine and spread out evenly across the table.
  4. Roll dough onto rolling pin and get set up for stretching.
  5. Place dough in front of you and work beneath the dough stretching it until it’s transparent (dough may tear a little, that’s okay, but not too much).
  6. Beginning from the top, smear shortening over dough, start small and roll up the dough while stretching it out. continue to roll it up until you have a 2 inch diameter and 3-4 feet wide roll.
  7. Smear shortening over entire roll. Allow to rest 1.5-2.5 hours or covered overnight.
  8. Allow dough to come up to room temp and stretch the dough to even out the roll.
  9. Cut 4 inches off each end , then cut 3/4 inch slices of the roll to get the shell.
  10. Bake at 375 F for 25-35 minutes.

For the filling:

  1. Place water, butter, and salt into a pot and bring to a boil over high heat, add flour and continue to stir until a uniform soft dough is formed. No visible flour lumps should be present after cooking about 2 min.
  2. Transfer dough to mixer bowl fitted with paddle attachment. Turn on high and allow steam to reside.
  3. Once steam stops, but dough is still warm, add eggs one at a time allow each egg to absorb into the dough, scrape in between additions.
  4. Once all eggs are added, scrape again, and place mixture in a piping bag.
  5. Make a hole in the end of each lobster tail using a skewer and fill lobster tails with filling.


  1. Are you sure about this recipe? Doesn’t seem like what he did. What you call the ‘filling’ is supposed to go in before baking, choux pastry. Then he later fills them with a pastry cream.

    1. The way it’s written can be a bit confusing for a non baker. Basically step one is making the filling. Once it’s cooked I’d put it in a bowl and cover with plastic wrap. Then go on to make and bake the lobster tails. After they’re baked, then you add the cream filling.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: