20 ml lobster juice from the brine (or picked up by thawed lobster meat)
(or picked up by
thawed lobster meat)
100 ml milk
1 egg (size L)
peppers
nutmeg
salt
80 g Gruyere cheese, grated
For the salad
20 ml apple cider vinegar
60 ml olive oil
2 shallots, finely diced
salt
pepper
250 g baby leaf salad or wild herb salad
3 vine tomatoes, quartered
Preparation
To make the tortelets, mix flour and salt in a bowl, fold in the butter in small pieces, add the egg and milk and mix quickly to a smooth dough. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 200° C (top and bottom heat), grease 6 molds (diameter approx. 10 cm). Sprinkle the work surface with flour, roll out the dough in portions and place in the molds. Push the edge up to the top and press firmly. Pierce the dough several times with a fork, place baking paper on it and weigh it down with pulses to blind bake. Bake on the middle rack for approx. 10 minutes, remove the paper and bake for another 5 minutes.
Spread diced ham, spring onions and lobster meat evenly over the tartlet.
Whisk the lobster juice thoroughly with the milk and the egg and season with the spices. Gently pour the egg cream over it so that the cups are filled almost to the brim. Spread the cheese evenly over the tartlet.
Bake in the oven at 190 - 200°C on the middle rack for approx. 20 - 25 minutes or until the egg cream has set and is slightly browned.
For the vinaigrette, whisk together the vinegar, olive oil, shallots, a little salt and pepper.
Place each lobster quiche on a plate. Serve the baby leaf lettuce and quartered tomatoes and drizzle with the vinaigrette.
Here you can find some of the ingredients for the recipe
