Happy 4th of July! I came across this recipe in my “Best of the Best from New England” book. Hannaford was sold out of live lobster but I’ve bought this meat in the frozen section before and it’s great and in this recipe. It’s a 7oz package, not sure what the measure was on it but it looked right. Make sure to get good cheddar and Swiss! The tarragon is so good in it, dried is what I used. I forgot the parsley! You could play around with herbs that pair well with the cheeses and lobster.
CRUST:
1½ cups flour
1 teaspoon salt
6 tablespoons butter or shortening
3-5 tablespoons ice water
Mix together the flour and salt. Using a pastry fork or food pro-cessor, cut in the shortening until the mixture resembles coarse sand. Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. Roll out the chilled dough on a lightly floured board to ⅛-inch to ¼-inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use.
FILLING:
3 eggs
1½ cups half-and-half
1 tablespoon butter, melted
1½ cups cooked lobster meat, chopped coarsely
¾ cup grated Swiss cheese
¾ cup grated Cheddar
1 small onion
1 clove garlic
¼ teaspoon dry mustard
½ teaspoon tarragon
1 teaspoon parsley
Salt and pepper to taste
cheese
Preheat oven to 350°.
In a large bowl, beat the eggs well. Add the half-and half and beat again. Stir in the lobster meat and cheeses.
Set aside. Chop the onion fine and sauté in a little butter. When the onion is almost done, crush the garlic and stir in: remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into the quiche crust and bake at 350° for 45 minutes. Cool on a rack for 5 minutes before slicing.
A recipe from Murphy's Bed & Breakfast, Narragansett, RI.
The Bed & Breakfast Cookbook
