|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|
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.