Return to Content

Lobster Quiche

Lobster Quiche
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 8 as main course or 12 as appetizer

A festive blend of cubed lobster meat, chopped green pepper; chunks of fresh tomato, and grated Jarlsberg cheese. --The Birchwood Inn, Temple, New Hampshire

Ingredients:

  • 1 green pepper, chopped fine
  • 1/2 small onion, chopped fine
  • 1 tablespoon basil
  • 1 clove garlic, minced
  • 1/4 cup parsley flakes
  • 1 tablespoon chives
  • 1/4 pound butter
  • 1 whole egg
  • 2 egg yolks
  • 1/2 cup mayonnaise
  • 3/4 pound Jarlsberg cheese, grated
  • 2 fresh tomatoes, seeded and cut in chunks
  • 3/4 pound fresh lobster meat, cut in cubes
  • 10-inch pie shell, unbaked
  • Bread crumbs
  • Paprika

Instructions:

Sauté green pepper, onion, basil, garlic, parsley, and chives in butter. Mix egg and yolks with mayonnaise in bowl. Add cheese and tomatoes. Add lobster and sautéed herbs and vegetables, and mix well. Place in pie shell. Sprinkle with bread crumbs and paprika. Bake at 350 degrees F for 45 minutes.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350