superlobsters.

I’m currently reading “The Secret Life of Lobsters”. It’s…excellent. And although it seems like the book focuses on the lives of lobstermen, lobster scientists, and the nature of the crustaceans themselves, all I can think about while reading this books is……..mmm. Why do I see steaming bright red tails and hunks of melting butter?

So, naturally, when I’m walking through the market and see a package of “imitation lobster meat”…I have to grab it. No, NOT eww. I LOVE imitation crab meat, thank you very much. It’s the one time I don’t care to examine whether it comes from China, or Thailand, or frozen and thawed and frozen again in Indonesia. It’s a mysterious food and I’d like to keep it that way. In short - it is super.

SUPERLOBSTER QUICHE with BROCCOLI, APPLES, and CAMEMBERT

Ingredients: (4 servings)

1 cup steamed or boiled broccoli florets
1 small apple, diced
A handful of imitation crabmeat
4 oz thinly sliced camembert (with rind!) to layer on top

1/3 cup cream
1/3 cup milk
3 eggs
Grated Nutmeg
Salt & Fresh Pepper to taste

Go crustless or with a pre-made frozen pie shell. I suggest the latter.

Bake Time: 35min, 350F (Let sit for at least 10 min)

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Note from book: Lobsters hatch babies called “superlobsters” - because they can fly underwater…in a superman pose! Unfortunately, this period only lasts for about 2 weeks in a lobster’s life. Boo.

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