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Lobster Recipes
Appetizers
Lobster Feta Wedge
Appetizer Pie
(Serves 4)
1 cup water
½ cup long-grain rice (uncooked)
¼ teaspoon salt
1 each egg, beaten
1 cup Feta cheese (basil & tomato or plain), crumbled
¾ cup milk
1 tablespoon all-purpose flour
3 each eggs, beaten
2 cups cooked lobster meat, coarsely chopped
1 cup fresh spinach, chopped
½ cup Feta cheese with basil and tomato, crumbled
¼ cup green onions, sliced
1 clove garlic, minced
¼ teaspoon salt
In a small saucepan bring water to boil. Stir in rice and
¼ teaspoon of salt. Return to boiling; reduce heat, simmer
covered for 15 minutes or until liquid is absorbed. Remove
pan from heat; let stand covered for 5 minutes. Allow the
rice to cool for 15 minutes. While rice is cooling,
preheat oven to 325°. Stir the 1 beaten egg and the 1 cup
Feta cheese into the cooled rice. Grease a 9" glass pie
plate, place the rice mixture into bottom and sides of pie
plate, being careful not to cover rim. Press the rice down
with the back of a spoon, keeping edges high. Bake crust
for 10 minutes or until set.
In medium bowl stir milk into flour until thoroughly
combined. Stir in the 3 beaten eggs, the lobster, chopped
spinach, Feta cheese, green onion, garlic and the
remaining salt. Pour milk mixture into the prebaked rice
crust. Bake uncovered, for about 45 minutes or until a
knife inserted near center comes out clean. If necessary,
cover the edge of the crust with foil to prevent
overbrowning. Let pie stand 10 minutes before serving.
One serving: Cal. 359 kcal/Prot. 29 g/Carbo. 23 g/Chol.
309 mg/Total Fat 16 g/Sod. 1118 mg
Nutritional information provided by MasterCook II and is
meant to be an approximate guide.
Jean Thornburg Smalls
Boothbay Harbor, ME
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