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Jean Stapleton's Lobster Quiche

Ingredients

Instructions

  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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