Lobster Quiche



Preheat oven to 425 degrees F. Sprinkle lobster, cheese and onion into the unbaked pastry shell. In a bowl, beat the eggs. Pour in cream, seasonings and parsley flakes into the beaten eggs and mix together. Pour into the shell over the lobster, cheese and onion.

Before placing in the oven, it is best to place the unbaked quiche on a foil lined cookie sheet in the event spill over during baking. Place the quiche in the oven for 15 minutes at 425 degrees and then reduce the heat to 300 degrees for and additional 35-45 minutes or until the knife comes out clean when inserted one inch from the edge. Allow the quiche to stand 10 minutes before serving.

Hint: Uncooked lobster tails are often flash frozen and found at many grocers. Allow the lobster tail to defrost in your refrigerator and then place in boiling salted water until cooked (appox. 1 minute per ounce.) Once the lobster tail is cooked, use kitchen shears to cut down the center of the underside of the tail and scoop out the lobster meat. Shred or chunk the meat for this recipe!