My wife's cousin just stopped by to visit. He came bearing a box of fresh canolis, and something else - a monster of a dessert, the likes of which I have never tasted nor seen. It is called "The Lobster Tail" (pronounced "Lobstah Tail") and it was engineered by Mike's Pastry in Boston, MA. It is impressive to say the least, quite tasty, and not half bad regarding the actual resemblance to its crustaceany namesake.
But how well does it *work* as a pastry? While "functionality" isn't a typical metric in dessert food reviews, cracking open the Tail raised a lot of question (as well as my blood sugar).

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