Lobster Fritatta
This one-pan wonder is great at a brunch, luncheon party or part of a buffet. Equally delicious hot or at room temperature.
Ingredients
| 12 | extra large eggs, beaten |
| 1 cup (200 g) | Asiago cheese, grated |
| 1 | shallot, chopped |
| 2 Tbsp (30 ml) | butter |
| 1 cup (200 ml) | heavy cream |
| 1 | roasted red pepper, peeled, seeded, and chopped |
| 6 | green onions, chopped |
| 1lb (500g) | cooked lobster meat, chopped |
| salt and pepper, to taste | |
| Tabasco, to taste | |
| paprika, to taste |
Directions
- Preheat oven to 200°C (400°F). In a large bowl, whisk eggs and then stir in cheese. Reserve.
- In a large (12-inch) non-stick pan, sweat the chopped shallot for 3–4 minutes in the butter. Add the cream and reduce for one minute.
- Add the red pepper, green onions, lobster, and seasonings. Stir to heat the lobster through.
- Cool briefly, then stir into the egg mixture. Clean the non-stick pan, then heat over medium heat.
- Add the egg mixture and cook for 5 minutes. Do not stir! Transfer the pan to the oven and cook until set. (Make sure the handle is oven proof, or wrapped in foil.)
- Let cool 5 minutes before portioning.
SERVES 6-8
Source Guide
*Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
**Get your seafood locally from Evan’s Seafoods & Restaurant, Fisherman’s Market International, Clearwater Seafoods Ltd. Victoria Co-op Fisheries, NovaCan Live Seafood, or Gidney Fisheries Ltd.
Recipe provided by: Chef Michael Howell, From his cookbook Atlantic Seafood
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Oh my!! YUM!