Maine Lobster Quiche

This lobster quiche is pure New England indulgence. Coarsely chopped lobster meat soaked in sherry for 30 minutes, laid over a blanched celery base in a pie shell, then baked in a simple egg-and-cream custard until set and golden.

The sherry soak is what lifts this above a basic seafood quiche. The lobster absorbs the wine’s nutty warmth, and the celery softens enough during its brief boil to release some sweetness into the mix. Together they create an aromatic base that perfumes the custard as it bakes.

Three eggs beaten with a cup of heavy cream and a dash of salt is the custard. No cheese, no herbs, no distractions. When you’re working with lobster this good, the custard’s job is to set the filling gently and stay out of the way. The butter dotted on top browns slightly and bastes the surface during baking.

Let the quiche cool a full 30 minutes before cutting. The custard continues to set as it cools. Cutting too early gives you a runny, soupy slice instead of a clean, silky one.

Chef Tips

• Boil the celery just until it starts to soften, about 5 minutes. You want some bite left, not mush.
• Use cooked lobster meat, about one tail or two claws’ worth. Canned lobster works in a pinch but drain it thoroughly.
• Place the quiche on a cookie sheet before baking. It catches any custard that bubbles over and makes it easier to slide in and out of the oven.
• Don’t overbake. The center should still have a slight jiggle when you pull it. It firms up as it cools.

Variations

• Crab version: Swap the lobster for lump crabmeat. It’s more affordable and pairs just as well with the sherry custard.
• Gruyere addition: Sprinkle ½ cup grated Gruyere over the lobster before pouring in the custard for a richer, cheesier quiche.