Lobster Pecorino Frittata

Name: Lobster Pecorino Frittata
Yield: serves 6
Ingredients: 1 large Idaho potato; One 1 1/2- to 2-pound live lobster; 12 extra-large eggs; 1/2 cup heavy cream; 8 tablespoons (1 stick) unsalted butter; Kosher salt and freshly ground black pepper to taste; 1 red onion, finely diced; Kernels from 2 ears fresh corn; 1/4 cup chopped fresh parsley; 1/2 cup freshly grated Pecorino Romano cheese

March 28, 2010

This dish tastes like an entire New England clambake all folded into a luxurious frittata. Budget enough time to bake the potato and to steam the lobster. Though this is a little more work than most brunch dishes, it’s worth the extra time when you really want to pamper some guests, and yourself. Serve with Spicy Zucchini with Mint (page 218).

Recipe notes

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