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Rock Lobster Quiche

Nathan.Shepherd's picture
This Rock Lobster Quiche is a great treat for the mid-day break, be it morning or in the evening! And also, surprisingly easy to make, I have this Rock Lobster Quiche right there on my table for almost all the parties on short notice. So here's the recipe and simply indulge in!
  South african rock lobster tails 24 Ounce
  Milk 2 Cup (32 tbs)
  Eggs 3
  Egg yolks 2
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Butter 1 Tablespoon
  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.

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