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SHELLFISH QUICHE
Prepare the pastry at least 30 minutes before using. Preheat the oven to 350F. Butter and flour a 9-inch tart pan. Lay the pastry in the pan and prick with a fork. Cover with wax paper and dried beans and bake for 20 minutes. Rinse the shellfish well and steam them open in a covered pan. As they open, remove them from their shells and reserve their juice. Take the tails off the langoustines and peel them. SautÄ the tails in a tablespoon butter. Put aside. Preheat the oven to 425F. In another pan melt a tablespoon of butter, saute the lobster tail cut in slices and the claw meat. Reheat all the shellfish, add the rest of the butter, sprinkle with a teaspoon flour and cook for a few minutes. Add the cream and boil until the sauce thickens. Add salt, pepper and nutmeg. Beat the eggs and whisk into the mixture off the heat. Mix the egg mixture and the shellfish together and pour into the pastry. If the mixture seems too thick, add a little strained clam juice to thin it. Bake for 25 to 30 minutes. When the quiche turns golden, cover with wax paper. Serve hot or warm. According to the season, the shellfish quiche can be made with wafered scallops, or crab to replace the lobster and langoustines.
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For the tart pastry:
1/2 lb flour
2/3 cup unsalted butter
1 egg yolk
1 pinch of salt
For the filling:
2 1/4 lbs clams
1 lb cockles
12 langoustines or large shrimp
1 small cooked lobster or 1 cooked frozen lobster tail
