Food + Wine

Lobster and Avocado Quiche with Tarragon and Roasted Asparagus with a Grapefruit and Onion Salad

This was delicious! I made the quiche using homemade pie crust layered with cream cheese, chunks of steamed lobster tail and sliced avocado, and then poured an egg custard flavored with salt and pepper, dijon, nutmeg and minced tarragon leaves over top. The side was simply roasted asparagus topped with a salad made of grapefruit segments and juice, red onion slices, fresh mint, salt and sugar.

I think this would be a wonderful brunch… Note to self 🙂

Sent on the Sprint® Now Network from my BlackBerry®

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