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