Jean Stapleton
Lobster Quiche
Ingredients
- 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
Instructions
- 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.
- Partially bake in preheated 400 degrees F oven about 8 minutes.
- 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.
- Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish.
- Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.
- Sauté onion in butter until golden; reserve.
- 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.
- Garnish with rock lobster slices to form a star design.
- Serve warm or at room temperature.