Lobster Quiche

In large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In measuring cup, stir egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Pour over flour mixture, stirring with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled.

On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim and flute edge. Line pastry shell with parchment paper or foil; fill evenly with pie weights or dried beans. Bake in centre of 375°F (190°C) oven for 15 minutes. Remove weights and paper; prick bottom and side of shell all over with fork. Bake for 10 minutes or until bottom is light golden.

Filling: Meanwhile, drain lobster, reserving liquid in bowl; chop lobster meat coarsely. Add whipping cream and eggs to liquid; whisk until well combined. Stir in lobster.

Sprinkle cheese over pie shell; pour in lobster mixture. Bake in centre of 325°F (160°C) oven for about 45 minutes or until edge is set and centre still slightly jiggly. Let quiche stand for 5 minutes. (Quiche can be covered and refrigerated for up to 4 hours; serve at room temperature.)