Lobster Pool Restaurant

Recipe: Lobster Frittata

The classic frittata gets a makeover with the addition of lobster, corn and potato. A classic brunch dish, this frittata will take a little extra work, but the end results are well worth the effort. Serve your guests a dish they won't soon forget.

Be sure to allot yourself enough time to cook the potatoes and steam the lobster.


  • 1.5-2-pound live lobster
  • 1 large potato
  • Kernels from 2 ears of corn
  • 12 large and eggs
  • 8 tablespoons butter (1 stick)
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup parmesan cheese
  • 1 red onion, diced
  • Salt and pepper to taste


Start with the potatoes.

Preheat the oven to 400°F.

Scrub and prick the potato with a fork. Bake the potato in the oven for 40-45 minutes. Once soft, remove from the oven, and allow it to cool on the side.

Lower the oven temperature to 350°F.

You'll need to cook a small lobster for 5 to 10 minutes, while a larger lobster can take up to 20 minutes to cook. You'll know that the meat is cooked when the lobster goes from a transparent color to a white color. At this point, you'll want to flip the lobster over, so that the meat is grilled on the barbecue for approximately one minute.

Fill a deep, wide stockpot with 1 1/2 inches of water, and set a colander in the bottom of the pot. Add a generous amount of salt water, bring to boil over high heat. Once the water reaches a boil, place lobsters into the calendar. Cover, and lower the heat to simmer. Steam the lobster for 15 minutes. Remove and submerge the lobster into cold water to stop the cooking process. Allow the lobster to cool completely.

Once cooled, remove the meat from the lobster, and cut it into bite-size pieces. Set aside the meat.

Meanwhile, half the potato lengthwise, being careful not to remove the skin. Slice each half into 1/2 inch half-moon slices.

Beat the eggs with a fork or a whisk until frothy. Add the heavy cream, and continue beating.

Heat 4 tbsp. butter over medium heat. Add the potato slices, and turn up the heat to medium-high. Add salt and pepper. Continue cooking the potatoes, continually flipping the slices with a spatula, until they're browned and crispy.

Add the corn and red onion once the potatoes have browned nicely. Cook for 2 minutes. Add the remaining 4 tbsp. of butter, and allow it to melt. Add the parsley and lobster. Season with more salt and pepper if desired.

Add the eggs evenly over the mixture in the pan. Sprinkle with parmesan cheese.

Place the frittata in the hot oven for 8-10 minutes. Allow to stand for 5 minutes. Cut the frittata into wedges, and serve immediately.



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