INGREDIENTS

INSTRUCTIONS

Note: the lobster should be good and lively.  A "cripple" - that is,
one with only one claw for which you should pay less - will do fine
for this dish. * Leave out one of the egg whites, it is not needed  for
this recipe.  Make the pastry first.  Sieve the flour with the salt
into a roomy  bowl. Chop the lard and butter into the flour with a
sharp knife.  Finish rubbing in the fat to flour with the tips of your
fingers.  Work in enough ice-cold water to give you a ball of soft (but
not  sticky) dough. Cover with cling-film and leave the dough to rest
in a  cool place for half an hour or so.  Bring a panful of salted
water to  the boil - enough to swim the lobster.  Kill the lobster (or
have you  fishmonger do so) with a knife slipped in behind its head. Or
plunge  the creature in the boiling water and hold it under with a
wooden  spoon (lobsters do drown).  Cook the lobster for 3-4 minutes -
just long enough to turn the shell  scarlet and make the lobster easier
to skin. Drain it, sever the head  and cut in half, taking care to save
the greenish black brain (rather  like liquid seaweed).  This will turn
anything into which it is  stirred wonderful sunny scarlet as it cooks.
Reserve the brain for  making lobster butter. Otherwise it can go into
the tart filling.  Remove the lobster meat from the body, claws and
head (leave out the  dark intestine which runs right down the body -
and the stomach at  the top of the head). Slice the body meat into
medallions. Leave the  claw meat whole.  Bake the tart-case blind
(lined with foil weighted with dried beans  instead of filling) in a
medium oven, 375 F (190 C) gas mark 5, for  10 minutes.  Beat the milk,
cream and eggs together and season. Pour the mixture  into the cooled
tart tin.  Arrange the lobster pieces over all. Bake  at 400 F (200 C)
gas mark 6 for 30 minutes, until the egg-filling is  set.  Source:
Elisabeth Luard in "Country Living" (British), February 1989.  Typed
for you by Karen Mintzias  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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