Lobster Fritatta Recipe
Asparagus, corn, preserved tomatoes, white cheddar, arugula salad
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Ingredients
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Method
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- 1
Prep and preheat
Preheat oven to 375°F (190°C). Choose a 10-12 inch oven-safe skillet and have it ready.
- 2
Sauté base
Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium heat. Add asparagus and corn; sauté until crisp-tender, 3-4 minutes.
- 3
Add lobster and tomatoes
Add lobster meat and preserved tomatoes; cook 1-2 minutes until lobster is warmed through and tomatoes release some aroma.
- 4
Whisk egg mixture
In a bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- 5
- 6
Bake
Transfer the skillet to the preheated oven and bake until the frittata is set and lightly puffed, 8-12 minutes.
- 7
Rest and slice
Remove from oven, allow to rest 5 minutes, then slice into wedges.
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- 8
Make dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- 9
- 10
Plate
Arrange arugula salad on plates or around slices of frittata. Garnish with extra preserved tomatoes if desired and serve immediately.
