Lobster Frittata
This lobster frittata folds sweet lobster, tender zucchini and leeks, and little pockets of cheese into a brunch-worthy egg bake that’s just as lovely for supper.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🤔 What is a frittata?
- 🦞 Ingredients needed for this recipe
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- 🍽️ Want to round out your meal?
- Lobster Frittata
- 💫 Variations on this recipe
- 🥰 Other lobster recipes we love
- 🤔 We want to know what you think!
I love lobster. I could happily eat it every day, if only it didn’t come in those stubborn shells with a price tag to match. Luckily, this lobster frittata makes one cooked lobster go a long way!
Sweet lobster shares the spotlight with tender zucchini and leeks, little pockets of melted cheese, and cubes of bread that give every bite a little extra texture. It’s lovely for brunch, but I’m just as happy to serve it for a light supper. And if your seafood counter will steam the lobster for you, so much the better.
🔎 A quick look at this recipe
- What It Is: A baked lobster frittata with zucchini, leeks, bread, and two kinds of cheese
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Servings: 2 generous or 4 smaller servings
- Cooking Method: Stovetop and oven
- Good For: Brunch, lunch, or a special little supper
⭐️ Why this recipe works
- 🦞 One lobster goes a long way. You get sweet lobster in every slice without needing a whole lobster for each person.
- 🧀 Two cheeses make it extra delicious. Cream cheese adds richness, while cubes of Swiss melt into little pockets throughout the frittata.
- 🥒 The veggies balance all that richness. Tender zucchini and sweet leeks make each bite feel fresh.
- 🍞 A little bread gives it texture. The cubes soak up some of the egg mixture and make this frittata especially satisfying.
- 🍳 It works beyond brunch. Serve it warm for breakfast or chilled for a lovely lunch or light supper.
🤔 What is a frittata?
A frittata is an Italian-style egg dish that’s similar to a crustless quiche. You mix the fillings right into the eggs, then cook everything until set and slice it into wedges. This lobster version starts with sautéed veggies and finishes in the oven, which makes it especially easy to serve for brunch or supper.
🦞 Ingredients needed for this recipe
📝 Ingredient notes
- Lobster: Ask your seafood counter to steam a lobster for you, or use thawed cooked lobster meat. In a pinch, you can substitute ½ pound of cooked, peeled shrimp.
- Leek: Use the white and light green parts. Slice the leek, then rinse it well to remove any grit hiding between the layers. A peeled, chopped sweet onion will also work.
- Cream: Heavy cream gives the frittata its richest texture, but light cream works too.
- Bread: Choose a firm bread that will hold its shape when cut into cubes.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
Step 1: Preheat your oven to 350 and spray a pie plate or a tart pan with cooking spray.
Step 2: Heat some olive oil in a skillet and saute some chopped leeks and zucchini until they are tender, about five minutes. Set aside.
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Step 3: Beat some eggs and cream together in a mixing bowl until they are nice and frothy.
Step 4: Add the cooked veggies to the mixing bowl along with some cream cheese, cubed Swiss cheese, cubed bread, cooked lobster and some spices. Give it all a nice stir.
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Step 5: Pour the whole glorious mixture into your prepared pie pan and pop it in the oven until the eggs are set and the frittata is golden, about 45 minutes.
Step 6: Let your beautiful frittata cool for about 10 minutes, then cut it into wedges and serve it up!
🤔 Recipe FAQs
You can of course cook one at home, but my favorite method is to ask your friendly neighborhood seafood counter at the supermarket to steam it for you – then all you need to do is shell it. You can also sometimes find cooked and shelled frozen lobster meat in the supermarket.
Yes! Bake it earlier in the day, let it cool, and refrigerate it until you’re ready to serve. We love it warm, but it’s also delicious cool from the fridge. If you reheat it, warm it gently so the eggs don’t dry out.
The top should be golden and the center should be set, without a liquid wobble. If you’re using a thermometer, the center of an egg dish should reach 160°F.
Pop your question in the comments section below and I will answer pronto!
🍽️ Want to round out your meal?
For brunch: Add a bowl of Mimosa Fruit Salad for something bright and fresh. If brunch calls for a little something sweet, bring out the Cream Cheese Coffee Cake too.
For lunch or supper: A Corn and Beet Salad makes a colorful side alongside a wedge of frittata. If you’re serving smaller wedges and want to make it a heartier meal, try our Greek Grain Salad alongside.
Let’s turn one lovely lobster into a frittata that makes brunch—or Tuesday night—feel like an occasion!
Lobster Frittata
Love lobster recipes? A few eggs, some zucchini, a little lobster and you are in brunch heaven with this out of this world lobster frittata recipe!
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 large or 4 small servings 1x
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 leek, cleaned and white and light green parts thinly sliced
- 1 zucchini, quartered and sliced
- 5 eggs
- 1/2 cup cream
- 2 ounces cream cheese, torn into chunks
- 4 ounces Swiss cheese, cut into small cubes
- 2 slices firm bread, cut into cubes
- Meat from one lobster, cooked and torn into bite-sized pieces
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon fresh chopped thyme
Instructions
- Preheat the oven to 350°F and spray a pie plate or tart pan with cooking spray.
- Heat the olive oil in a medium skillet over medium-high heat. Add the leek and zucchini and sauté until tender, about 5 minutes. Set aside.
- Beat the eggs and cream in a large mixing bowl until frothy. Stir in the cooked vegetables, cream cheese, Swiss cheese, bread, lobster, pepper, salt, and thyme. Pour into the prepared pan.
- Bake until the top is golden and the center is set, about 45 minutes. Cool for 10 minutes, then cut into wedges and serve.
Notes
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- Lobster: Another alternative to cooking a lobster at home or having the store do it is to use defrosted cooked lobster meat, which you can often find in the seafood section of your supermarket. And in a pinch you can also use a half pound of cooked and peeled shrimp.
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- Leek: You can swap out a peeled and chopped sweet onion for the leek if needed.
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- Cream: We love the texture of heavy cream for this recipe, but light cream will also work.
💫 Variations on this recipe
- 🦐 Swap the seafood: Use ½ pound of cooked, peeled shrimp in place of the lobster, or try a mixture of the two.
- 🧀 Try goat cheese: Swap the cream cheese for soft goat cheese for a little tang. Keep the Swiss for those lovely melted pockets.
- 🌶️ Add a little heat: Stir a pinch of cayenne into the eggs before baking.
- 🌿 Change the herbs: Use chopped chives or dill in place of the thyme.
- 🍞 Leave out the bread: You can make the frittata without it; the slices will have a softer, more egg-forward texture.
🥰 Other lobster recipes we love
Looking for more seafood inspiration? Here is our complete collection of seafood recipes!
🤔 We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
SO easy to make and came out perfect! Definitely going to add shrimp next time. Yum!
Maybe a shrimp and lobster combo? Thanks Vanessa!
Very easy to make and very good. I added a little cayenne to give it a little spice. I think it would be very good with crab or shrimp, too.
I love the idea of making this with crab or shrimp – or even both! Thanks for the inspiration. :)
I love lobster and I also love frittatas. What a great recipe. Fritattas are a great way to get your daily dose of vegetables :)
Thanks Audrey! We do love frittatas – I have a roasted veggie one that is our current favorite!
OMG – so yummy!! I used soft goat cheese for he flavour and texture,, and swiss for the ooey gooeyness.
Oh, goat cheese is the BEST! You’re making me want to try this with goat cheese again right now.
Not there yet, but what about paleo? Can you omit the bread?
You definitely can, yes!
I just made this for my book club and it was easy and a huge hit. Thanks! DELISH.
Oh gosh this looks tasty! I just adore frittata :) and so does my husband
To be honest, i was never really that into lobster even when I still ate meat (sacrilege!) but I do love the idea of turning a “fancy food” into something everyone can eat with a fritatta!
This looks perfect :)
I am like you, I could eat lobster everyday. In fact on a trip to Maine a few years ago my husband and I did just that. Sometimes I even ate it twice a day. So thank you for this great new recipe. I already printed the recipe so I can make it for dinner tonight!
This recipe sounds delicious! I am assuming that you mix the cream with the eggs, but it doesn’t say.
Great catch and you are so right! All fixed now. :)