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Bahamian Rock Lobster Quiche
- 3 to 4 rock lobster tails, cooked, meat removed from shells and diced
- 1 unbaked 9-inch pie shell
- 1/2 cup Swiss cheese, grated
- 1/4 cup parmesan cheese, shredded
- 1/4 cup sharp cheddar cheese, grated
- 4 beaten eggs
- 1/4 cup white wine
- 1/2 cup milk
- 1/2 cup cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
Spread lobster in bottom of pie shell. Sprinkle with Swiss, Parmesan and cheddar cheeses. Combine eggs, wine, milk, cream, salt and pepper. Pour over lobster and cheese. Sprinkle with nutmeg. Bake at 350 degrees for 40 minutes, or until custard is set.
Allow to rest for 10 minutes before cutting. Cut into small wedges to serve as appetizers or larger portions for main dish. Serve hot or at room temperature.
If lobster tails aren't readily available, this recipe can easily be adapted to using other seafood such as crabmeat, shrimp or even Louisiana fresh-water crawfish. Simply substitute 1 1/2 cups for the lobster meat.
For an equally savory, but totally different treat, try 1 1/2 cups Italian sausage (cooked, crumbled and drained) instead of the lobster. In this case, season with oregano and basil in place of the nutmeg.
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