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Jean Stapleton's Lobster Quiche


  • 1 package prepared pie crust mix
  • 6 frozen South African rock lobster tails (each weighing 2 ounces)
  • Boiling salted water
  • 1 cup (4 ounces) grated Swiss or Gruyere cheese
  • 1 tablespoon minced white onion
  • 1 tablespoon butter
  • 4 eggs, well-beaten
  • 2 cups half-and-half or light cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg


  1. Prepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork.
  2. Partially bake in preheated 400 degrees F oven about 8 minutes.
  3. Drop frozen rock-lobster tails into boiling, salted water. When water re-boils, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece.
  4. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish.
  5. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.
  6. Sauté onion in butter until golden; reserve.
  7. Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion. Pour over lobster and cheese in pie shell. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean.
  8. Garnish with rock-lobster slices to form a star design.
  9. Serve warm or at room temperature.

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