Lobster tails baking help

[Lvalot]

My grandfather has been trying to master lobster tails for a few years now and cannot get the baking part to work for the finished result. He has tried lowering the rack, changing the temp and using more shortening. He is getting dark on the bottom, not blown up in the middle enough or raw Pate choux, or flat pastries in general. Any helpful hints or tips or links to videos?

 

[retired baker]

the tray he is using is too thin, try heavy duty trays or double up the trays to protect the bottoms.

https://www.amazon.com/dp/B09N7T4CSH/ref=sspa_dk_detail_5?psc=1&pd_rd_i=B09N7T4CSH&pd_rd_w=ay3Gz&content-id=amzn1.sym.386c274b-4bfe-4421-9052-a1a56db557ab&pf_rd_p=386c274b-4bfe-4421-9052-a1a56db557ab&pf_rd_r=61GB6B7QREC4XVHNRNGA&pd_rd_wg=Ba7Rx&pd_rd_r=dc3da450-514d-4ba5-9464-92a887d9d6cb&s=home-garden&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM

Filling is supposed to be a semolina pastry cream.

The dough should feel almost dry and crumbly .

see this version,

 

[EdwardGuerra]

Try placing the lobster tails on a higher rack to avoid excessive browning on the bottom. This can help in achieving a more even bake.