Lobster Frittata

Breakfast-Brunch
Portions: 1

Ingrédients

  • 1 tablespoon canola oil
  • 1 tablespoon shallots, finely chopped
  • 1 tablespoon roasted red peppers, diced
  • 1/3 cup asparagus, diced and blanched
  • 3 whole eggs
  • 1 tablespoon cream
  • fresh chives, parsley, tarragon to taste
  • pinch salt and pepper
  • pinch cayenne pepper
  • 2 strips bacon, diced
  • 2 tablespoons onions, diced
  • 1/2 cup diced potatoes, par-boiled
  • parsley
  • meat from 1/2 lobster (cooked and shelled)
  • 2 tablespoons butter
  • 6 asparagus, blanched
  • 8 potato batons, baked until crisp
  • 1 teaspoon Crème Fraiche
  • chives
  • 4 lobster carcasses
  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 thyme sprig
  • 4 plum tomatoes, chopped
  • 2 cups white wine
  • 1 cup tomato juice
  • 16 cups water

  1. At the stove: Gently warm oil in a non-stick ovenproof sauté pan, add shallots, stir until wilted, add 1/3 cup asparagus and roasted pepper. In second pan render bacon. Then add 2 Tbs. onion with diced potato and parsley and sauté until potato is golden; keep warm. Beat eggs with cream, 2 oz. lobster glace, salt, pepper and herbs.
  2. Add egg mixture to pan with shallot, peppers and asparagus. Stir well to combine, place in oven preheated to 400° bake until set, approx. 10-12 minutes; remove & keep warm. In small sauté pan heat lobster glace and lobster, add butter and stir until butter is fully incorporated. Season to taste.
  3. On the plate: Warm plate in the oven or over the stove. Spoon potatoes on the plate. Place Frittata on top of potatoes. Arrange potato batons and asparagus. Place lobster on top of frittata. Drizzle Lobster Glace (next step) & crème fraiche.
  4. Prior lobster preparation: Cook lobsters in boiling water and remove meat from shells, reserve water and shells for stock. Lobster meat will be reheated later, please take care to undercook slightly. Chill and reserve.
  5. Lobster glace preparation: Wash lobster carcasses well removing the grain sac (brain) and roe. Additional shells from lobster meat preparation may be added. Heat oil in heavy 6-8 qt. stockpot. Stir in the lobster carcasses and cook until most of the liquid has cooked out. Stir in the carrot, celery, garlic, bay leaf, and thyme. Cook at a moderate heat until softened. Deglaze with wine, then add tomato juice and water. Bring to a boil, then reduce to a very low simmer for approximately three quarters to one hour. Strain stock through a cheesecloth-lined fine sieve; discard solids. Stock will need to be further reduced to intensify flavor and yield 5-6 cups of Lobster Glace. Another three quarters to one hour. Cool glace and refrigerate up to 4 days or freeze up to 3 months. We recommend using a stainless steel saucepot and a very low heat setting.

Mill House Inn

Détails

  • Prix par nuit $225 - $1695
  • Avis (23) 4,6
  • Chambres 10
  • Accepte les cartes cadeaux

Contactez ou Réservez

  • Téléphone 1-6313249766
  • Fax 1-6313249793