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
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.