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Lobster Frittata
Ingredients
- 1 cup chopped broccoli
- 1 cup diced zucchini
- 1 cup sliced mushrooms
- freshly ground pepper
- cooked pasta (linguine or spaghetti)
- 2 tbsp. fresh chopped dill
- ¼ cup parmesan cheese
- 1½ cups shredded mozzarella
- 8 large eggs
- 1 litre cereal cream
- 1 tbsp. Dijon mustard
- ¼ cup butter
- ¼ cup chopped green onions
- ¼ cup white flour
- 2½ cups milk
- ¼ cup white wine
- 1 tin lobster meat
- 1½ tbsp. tomato paste
Method
- Preheat oven to 350 degrees Fahrenheit
- Lightly sauté broccoli, zucchini, mushrooms and ground pepper in one tablespoon of butter or olive oil.
- Place in a mixing bowl and toss with pasta, fresh dill, Parmesan and mozzarella cheese.
- Butter the angel food cake pan lightly and fill with pasta mixture and set aside.
- In a medium size bowl whisk together eggs, cereal cream and Dijon mustard.
- Pour the eggs mixture over the pasta and veggies and place in preheated oven for 1 hour.
The Sauce:
- 10 minutes before the Frittata is done, prepare the sauce.
- In a medium saucepan melt the butter and green onions and sauté until wilted.
- Add 1/4 cup white flour and whisk together to form a roux. *
- Slowly add milk, white wine and the juice from the can of lobster meat.
- Whisk until smooth and creamy. It is important to stir continually and get the side and bottom of the pot to avoid lumps.
- Add tomato paste for color and salt to taste.
- * Roux is a thickening agent formed of equal parts of fat and flour and replaces the traditional whitewash (flour and water), making it easier to incorporate with no lumps.
Finishing Touches:
- Unmould the Frittata onto a platter lined with spinach leaves.
- Spoon sauce into center, reserving approximately half.
- Place lobster meat on top of Frittata.
- Spoon remaining sauce over Frittata
- ENJOY!
- Serve the Frittata as a main course accompanied by a lovely spinach or fresh garden salad.
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