Lobster, chanterelle mushroom, and leek frittata recipe
Lobster, Chanterelle Mushroom, and Leek Frittata recipe
- 1 lobster (1-1/2 pounds)
- 1 Tablespoon unsalted butter
- 1 small leek, white part only
- 4 ounces chanterelle mushrooms, fine diced
- 8 eggs
- 2 Tablespoons heavy cream
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon chopped fresh chives
- 1 Tablespoon chopped fresh chervil
- salt and pepper
- 2 Tablespoons olive oil
Frittata are Italian omelets that combine many ingredients: vegetables, herbs, cheeses, seafood, and meats. They differ from American omelets, which are stuffed and folded over to form a half-moon shape. Frittata ingredients are incorporated into the eggs before cooking. When served, the frittata is left round and cut into wedges like a pie. In addition to breakfast, frittata can be sliced as a salad garnish or as a lunch entree.from the Pilgrim’s Inn Cookbook.
Steam or boil the lobster for 10 minutes. Remove from heat and let stand until cool enough to handle. Crack the claws, knuckles, and tail section; remove the lobster meat and finely dice. Set aside.
Heat the butter in a small saute pan over medium heat. Add the leek and mushrooms; saute for 4 to 5 minutes, stirring occasionally. Set aside to cool.
Lightly beat the eggs with the cream in a large bowl. Stir in the lobster meat, mushroom mixture and herbs. Season with salt and pepper.
Heat the olive oil in a 10-inch nonstick skillet over medium heat; pour in the egg-lobster mixture. As the eggs starts to cook, pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top), place the pan under the broiler to finish cooking the top. Slide the frittata onto a cutting board and cut into wedges. Serve hot or at room temperature.
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