Jean Stapleton's Lobster Quiche1 package prepared pie crust mix 6 frozen South African rock lobster tails (each weighing 2 ounces) Boiling salted water 1 cup (4 ounce) 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 degree 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. Saut? 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. Serve warm or at room temperature. |