Tastes of the Old Country Here

Labor Day Lobster Quiche

With lobster on the cheap these days, why not round out the summer with a little lobster quiche and a Cape Coddah?

Maine Lobster Quiche 
via Cook’s Country “Lost Recipes”
Serves 6-8
“One of my old friends from high school would go to the family house in Maine every summer back in the 50’s and 60’s. Of course, the family would have lobster several times during their stay. My friend Hope would get the job of picking over the lobster shells for chunks of meat to make this quiche the next day.  She got pretty good at it over the years. The quiche is worth the trouble.” – Joanne Leoni, Canandaigua, New York
Excited to try this recipe this weekend. I wonder how Old Bay spice would be substituted for the curry powder. Have a special place in my heart for Old Bay after spending some time in the mid-Atlantic region. 
1 tablespoon unsalted butter
1 celery rib, chopped fine
1 shallot minced
1 garlic clove minced
1/2 teaspoon curry powder 
12 ounces cooked lobster meat OR meat of two 1 1/4 to 1 1/2 lobsters and shell the meat
1/4 cup minced parsley 
1 single crust pie dough fitted into a 9 inch deep dish pie plate and chilled
2 cups heavy cream
4 large eggs
2 tablesoons dry sherry
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1. Melt butter into medium skillet over medium heat. Add celery and shallot and cook until softened, about 5 min. Stir in garlic and curry powder  and cook until fragrant, about 30 seconds. Transfer celery mixture to medium bowl and stir in lobster and parsley. Cover and refrigerate until needed. 
2. Adjust oven rack to the middle position and heat oven to 375 degrees. Line chilled crust with a double of aluminum foil, covering the edges to prevent burning, and fill pie with weights. Bake until pie dough is light in color. 25-30 min.  Transfer pie plate to wire rack and remove weights and foil. Reduce oven temperature to 350 degrees. (Crust must be warm when filling is added).
3. Spread lobster mixture evenly into warm pie shell. Whisk cream, eggs, sherry, salt, nutmeg, and pepper together, then transfer to 4-cup liquid measuring cup.
4. Set pie shell on a rimmed baking sheet and place in oven. Carefully pour custard mixture into shell and bake until top is lightly browned and knife inserted about an inch from the edge comes out clean, about 40-50 min.  Let quiche cool for at least an hour or up to 3 hours.
Serve slightly warm or at room temperature. 
Happy Labor Day! 
Update: How could I forget my friend’s amazing lobster pasta dish.  Going to add some cherry tomatoes. 

2-3 live lobsters (about 4 lbs total), cooked, shelled, and meat cut into bite-sized pieces
1 pound Campanelle (or other) pasta
2-3 tbsp chopped fresh tarragon
2-3 tbsp chopped fresh parsley
1 ½ cups mayonnaise
Freshly ground black pepper
2-3 ears of corn, kernels cut off the cob
·         Cook the pasta according to box directions. Drain and place in a large bowl. Cool to room temperature, stirring occasionally to keep the pasta from sticking together.
·         Sauté the corn kernels in a pan with butter until tender.
·         Add the chopped tarragon and parsley to the mayonnaise and mix well with the pasta. Add the lobster meat and mix well. Add the corn and mix well. Season with salt and pepper to taste. Add additional mayonnaise if mixture is too dry.

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