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Jean Stapleton's Lobster Quiche




Source of Recipe


Internet


Recipe Introduction


Lobsters...those were the days!


List of Ingredients




1 pkg. prepared pie crust mix
6 frozen South African rock lobster
tails (each weighing 2 ounces)
Boiling salted water
1 C. (4 oz.) grated Swiss or Gruyere cheese
1 T. minced white onion
1 T. butter
4 eggs, well-beaten
2 C. half-and-half or light cream
1 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. ground nutmeg



Recipe



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 400ºF oven about 8 minutes.

Drop frozen rock-lobster tails into boiling, salted water. When water reboils, 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 350ºF 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.