Lobster Quiche Recipe
Ingredients
| Lobster meat | 1 pound, cut in to chunks | |
| Pastry for 9-inch pie plate | ||
| Butter/Margarine | 3 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
| Maderia | ||
| Eggs | 4 standard | |
| Flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Few grains cayenne pepper | ||
| Light cream | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Roll out pastry and line a 9-inch pie plate.
2.
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.
3.
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.
Roll out pastry and line a 9-inch pie plate.
2.
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.
3.
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.
Chef
