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#19231
04/21/2013 11:11 AM
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Joined: Jul 2003
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Need opinions I am making several varieties of quiches in mini muffin pans for Ashley's baby shower. One variety I want to make is a lobster or crab. Was thinking that instead of using milk or cream in the egg mixture, I would use lobster bisque with the eggs. Put lobster meat and cheese in the pie crusts and then pour the egg/bisque mix over it. Now what kind of cheese? Mozzarella, gruyere, Swiss? All opinions appreciated.
Carolyn M/Y Cattitude
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Carolyn, I have made mini muffin pan "quiches" and don't bother using a crust. They come out fine, like little tortillas. You doing a test run right? Good luck. Irina
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I'd use gruyere...mild, nutty, and melts well.
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so what do you think of using Lobster Bisque for the liquid with the eggs?
Carolyn M/Y Cattitude
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I think it would work and of course would add great flavor! I'd definitely test it first to make sure.
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Thanks. Gonna give it a try. May bring some Caribbean lobster back to use in it. They are really cheap at $10 EC a lb. that's less than $4 US. I'll cook and freeze the meat to bring home.
Carolyn M/Y Cattitude
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Careful... most lobster does not freeze really well... except for those tiny rock lobster tails... I know cold water lobster gets really mushy after freezing, and loses a lot of flavor... don't know about spinney lobsters (warm water/Caribbean lobsters), you may want to contact an SXM local chef about them...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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I have brought Caribbean lobster back frozen before. It freezes fine. Matter of fact, many of the places in the Carribean freeze the lobsters after blanching, and then grill them. I know, as I have received a number of those frozen lobsters as gifts. They are delicious grilled.
Carolyn M/Y Cattitude
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