Lobster Mini Quiche
Lobster Mini Quiche served with Mesclun Salad and Apple Cider Vinaigrette
Yield: 6 servings
Ingredients |
Quantities |
| 3-inch tartlet shells | 6 |
| Bacon bits | 5 mL |
| Green onion | 5 mL |
| Lobster claws and knuckles | 60 g |
Egg custard mix |
|
| Lobster juice from the brine | 20 mL |
| Milk, 2% | 100 mL |
| Egg, large | 1 |
| Pinch pepper | |
| Pinch nutmeg | |
| Grated gruyère cheese | 45 mL |
Salad |
|
| Mesclun salad mix | 750 mL |
| Wedges tomato, vine ripened | 12 |
| Lobster claws | 6 |
Vinaigrette |
|
| Shallots | 5 |
| Pinch salt | |
| Pinch pepper | |
| Apple cider vinegar, 4.5% acidity | 20 mL |
| Olive oil | 60 mL |
Method:
- Defrost tartlets as indicated on the box.
- Preheat oven to 375°F (190°C)
- Prepare the egg custard mix: mix together the lobster juice, milk, egg and seasoning. Whisk well.
- Spread the bacon bits, green onion and lobster meat evenly in the bottom of each tartlet.
- Pour the egg custard mix in the garnished tartlets so it fills it up almost to the top.
- Sprinkle cheese on each serving.
- Bake in middle oven rack for 20-25 minutes or until set. Let cool.
Presentation:
- Whisk vinaigrette together. Place the lobster quiche on a plate, accompany with the mesclun mix drizzled with the apple cider vinaigrette, and decorate with a lobster claw.
Recipe courtesy of Chef Richard Chiasson
