Rock Lobster Quiche
|South african rock lobster tails||24 Ounce|
|Milk||2 Cup (32 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Pie pastry||2 Cup (32 tbs)|
Parboil South African rock lobster tails by dropping in boil- ing salted water and cooking for 1 minute after water reboils.
Drain immediately and drench with cold water.
Remove meat from shells and grind or finely shred meat.
Make the pastry and roll out a scant 1/8 -inch thick.
With glass or cookie cutter, cut out shapes to fit tart pans and line slightly oiled 2-bite tartlet pans with dough.
Trim edges and brush lightly with un- beaten egg yolk.
Combine milk, eggs, egg yolks, flour and sea- sonings.
Beat together until well mixed.
Heat the butter Until golden brown and stir in.
Add the ground or shredded rock lobster meat.
Spoon mixture into the pastry-lined tart pans and bake 25 minutes in moderate (375° F.) oven.
Remove from tart pans and keep warm on hot tray so guests can help them- selves.