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Lobster Quiche Recipe
|Lobster meat||1 Pound, cut up in good sized chunks (Fresh)|
|Pastry||1 (For 9 Inch Pie Plate)|
|Dry sherry/Maderia||3 Tablespoon|
|Cayenne pepper||To Taste (Few Grains)|
|Light cream||2 Cup (32 tbs)|
|Melted butter/Margarine||1 Tablespoon, melted|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 2918 Calories from Fat 2112
% Daily Value*
Total Fat 239 g368.3%
Saturated Fat 135.3 g676.5%
Trans Fat 0 g
Cholesterol 1951.9 mg
Sodium 3163.2 mg131.8%
Total Carbohydrates 55 g18.5%
Dietary Fiber 2.7 g10.8%
Sugars 12.4 g
Protein 133 g265.7%
Vitamin A 162.7% Vitamin C 6.1%
Calcium 84% Iron 33.8%
*Based on a 2000 Calorie diet
Roll out pastry and line a 9-inch pie plate.
Melt the butter in a skillet and when it is sizzling add the lobster meat.
Saute lightly 2-3 minutes.
Sprinkle lightly with salt and pepper, stir in the sherry or Madeira, cover, and simmer over very low heat 3-4 minutes.
Pour into the pie shell, with all the juice.
Beat together the eggs, flour, the 1/2 teaspoon salt, and cayenne.
Stir in the cream and melted butter, pour over the lobster, top with cheese, and bake in a moderate oven, 375°, about 40 minutes, or until the custard is firm and the top golden brown.