Preheat oven to 375°F.

Toss the lobster meat in melted butter and place in the refrigerator or freezer to let butter congeal (harden) on the lobster meat.

Prepare and chill the pie crust as follows (or use a store-bought crust).

Mix the flour and salt in a large bowl.

Cut in shortening with a pastry blender or 2 knives until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and 6 tablespoons of the water together in a separate bowl.

Using a fork, add the egg mixture to your other ingredients and combine until the whole mass forms a ball-like shape and sticks together. You may have to add additional small amounts of water until the dough will form a ball. However, make sure not to “overdo it” and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.

Break dough into 2 pieces and form each into a disc. Wrap in saran wrap and chill for at least 1 hour. You will only need one disc for this quiche recipe. The other can stay in the fridge for up to 4 days.

Roll the pie dough out on a floured surface to a 12" disc. Place in a 10” pie plate and crimp the edges. Brush crust with the 2 tablespoons of heavy cream.

In a large bowl, combine the eggs, 1 cup heavy cream, flour, salt, black pepper, tarragon, and parsley. Whisk vigorously until well combined and set aside.

Evenly layer the lobster meat in the bottom of the pie crust.

Break up the creamy garlic and herb cheese into chunks and layer over the lobster, followed by ¹/₂ cup of the Swiss cheese and scallions.

Pour the egg mixture over all and bake for 30 minutes.

Remove from the oven and sprinkle with the remaining ¹/₃ cup of Swiss. Return to the oven and bake for an additional 25-30 minutes or until set in the middle.

Let rest for 15-20 minutes. Slice and serve.