How much of everything do you use to make up that custard? I'm OK with everything else but need a bit more detail on amounts for the custard. Willing to share? Thanks. I want my wife to make this for my birthday.
1 cup heavy cream, 1 cup whole milk, 4 lg eggs. dash nutmeg, dash cayenne, dash pepper, dash salt and 1 tsp chopped taragon. Sweat lg shallot in 2 tbl butter let cool. Mix eggs and liquid, spices and shallot. strain and combine with cheese,bacon and lobster in a blind baked 9 inch crust. Bake at 350 for about 50 minutes till knife 1 inch from edge comes out clean. Let cool for about 45 min to an hour. Serve warm or room temp.
Rick
A couple of tips I should have included earlier.
Don't cook lobster all they way. I brought water to. A boil turned off heat dropped tails for 5 min
Dont fill pie shell to top. This will puff up. Leave about quarter inch
Have custard ready to go before you blind bake the shell. Pour custard directly into warm shell. This will keep your bottom crust from getting soggy. Directly to your cooker.
When you prebake your shell be sure you dock the dough and line with foil and fill with some old beans. This will keep the shell from puffing up.
Do anything you want with the spices. Whatever works for you. I think some cajun spice or old bay in the custard would work. And as some people suggested a little hot sauce when serving might be nice.
Good luck..let me know how you liked it.
