The Lyttleton Inn
Lobster Frittata: Breakfast-Brunch
Prep time:1 Hour
1/2 cup unbleached white flour
1 teaspoon baking powder
10 Large eggs
1/4 lb unsalted butter, melted and cooled
2 cups large curd cottage cheese
1 lb sharp cheddar cheese, shredded
3/4 lb fresh lobster meat, chunks lightly sauteed in butter
1/4 teaspoon black peppercorns, freshly ground
1 tablespoon chopped fresh herbs (parsley, chives)
1/8 cup dry sherry
1 pinch paprika
Preheat oven to 350 degrees. Generously butter a 9" by 13" casserole.
Saute fresh lobster in 2 tablespoons of butter, just until opaque. Remove from heat, toss with fresh herbs and dry sherry and put to the side.
Sift dry ingredients. Beat 10 eggs with melted butter, then add dry ingredients and mix well. Gently stir in by hand 2 cups cottage cheese, cheddar cheese and lobster until just mixed.
Pour in prepared casserole dish, and garnish top with additional chopped fresh parsley. Bake at 350 degrees for 40-45 minutes, or until just set.
Cut into squares, and serve hot with sauteed asparagus and red pepper confit.