Lobster Pecorino Frittata Recipes

LOBSTER CORN FRITTERS

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

LOBSTER PECORINO FRITTATA

Steps:

• Preheat the oven to 400°F.
• Scrub the potato and prick it in several places with a fork. Place the potato on the oven rack and bake for 40 to 45 minutes, depending on its size. When the potato is soft, remove it from the oven and set aside to cool. Reduce the oven temperature to 350°F.
• Set a colander in the bottom of a deep, wide stockpot and fill the stockpot with water to a depth of about 1 1/2 inches. Salt the water generously. Bring the water to a boil over high heat. When the water boils, place the lobster into the colander. Cover the pot, lower the heat to a simmer, and steam the lobster for about 15 minutes. Remove the lobster from the pot and plunge it into cold water to stop the cooking. Let cool completely.
• Once the lobster has cooled, remove the meat and cut it into bite-size pieces. Set aside.
• Without removing its skin, cut the potato in half lengthwise. Cut each half into 1/2-inch-thick half-moon slices.
• Using a whisk or a fork, beat the eggs in a medium bowl until frothy. Beat in the heavy cream.
• Heat 4 tablespoons of the butter in a 10-inch nonstick ovenproof skillet over medium heat. Add the potato slices and turn the heat to medium-high. Season with salt and pepper. Cook the potatoes, continuously flipping them with a spatula, until browned. Don't worry-the potatoes won't fall apart from all the handling. Watch carefully and don't allow them to burn.
• When the potatoes are nicely browned, add the red onion and corn. Cook, stirring, for 2 minutes, or until the vegetables are starting to color. To ensure that the mixture doesn't stick to the bottom of the pan, run a spatula along the edges and bottom to dislodge any vegetables that adhere to the pan.
• Add the remaining 4 tablespoons butter to the pan and allow to melt and begin to sizzle. Add the lobster and parsley. Season with salt and pepper. Pour the eggs evenly over the mixture in the pan. Sprinkle with the Pecorino cheese.
• Bake the frittata for 8 to 10 minutes, or until it begins to puff up slightly. It should still be a little runny in the very center. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.