These lobster tails and their cousins the sfogliatelle look very much alike. Both are painstakingly prepared using many pastry leaves (foglie, in Italian). The clam-shaped sfogliatella, however, contains ricotta, while the more slender lobster tail ($3, Friday through Sunday only) is loaded with sweeter, lighter French cream. This is a common distinction in New York and the Northeast, but it isn't applied at every bakery; verify those fillings before you order.
Previously: At the streetside ices window, the ideal tool of the trade isn't a scoop, it's a spatula. Provided the frozen product is limber enough, as these housemade confections certainly are, spatulating the ice encourages even a penny-wise server to apply it generously, like a mason preparing to set a brick. The impression on the customer is of old-time craft and full value for money. Shown: a half-measure of the almond-flecked custard flavor, called cremolata by some, atop pistachio; a straight shot of lemon.
Court Pastry Shop
298 Court St. (Degraw-Douglass Sts.), Cobble Hill, Brooklyn