Shelly's Recipe

Lobster Quiche

Category: Quiche and Savory Tarts / Tartlettes

1 onion, chopped
1/4 cup sherry
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tablespoon cornstarch
1 cup (4 oz.) grated Swiss cheese
1 cup (4 oz.) grated sharp cheddar cheese
1 teaspoon seafood spice mixture (such as Old Bay or other seasoning blend)
1/8 teaspoon salt
1 cup shredded cooked lobster meat*
1 (9-inch) prebaked pie shell

1. Heat oven to 350. Melt butter in medium saucepan over medium heat. Add onion; cook 4 to 5 minutes or until soft. Increase heat to high; add sherry. Bring to a boil; cook 1 minute or until sherry is reduced by half. Pour into small bowl; cool slightly.

2. In large bowl, whisk mayonnaise, milk, eggs and cornstarch until smooth. Stir in onion mixture, Swiss cheese, cheddar cheese, seafood spice mixture and salt; fold in cooked lobster. Pour into pie shell. Bake 35 to 40 minutes or until custard is puffed and lightly brown.

TIP *One (9-oz.) lobster tail yields 1 cup cooked meat. To poach lobster, fill large saucepan or small Dutch oven with enough water to just cover lobster tail. Bring to a boil over high heat. Add lobster; cover. Reduce heat to medium-low to low; simmer 7 to 8 minutes or until lobster turns opaque. Cool. Remove shell; shred lobster meat.

6 servings