Serious Eats - seriouseats.com

Sorry, mariacee, but I must correct you seeing as you not only show your ignorance, but choose to pass it on to others via this blog. Lobster tail pastry is the sfogliatella dough which simply has the filling omitted, allowing it to change shape by elongating in the oven. I will give you this much, though - in the United States and other places outside of Italy it CAN be cloying (overly sweet,) but that you should not to blame on the pastry, but rather on the American mentality that cheaper is better! Ethnic sweets in the U.S. are almost always sweeter than in their original countries because sugar is cheap and takes up space. Buy yourself a coda d'aragosta (lobster tail) in Italy and I'll bet you're surprised to see it would probably offered to you completely hollow - just dusted in powdered sugar - but sooo flavorfull and not too sweet. Even when it DOES come filled with cream over there its not too sweet because that is not the standard and the people would reject it. Context is everything - and being well educated on the topic about which you write doesn't hurt either.