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!

Why we love this recipe

I love lobster.  That actually doesn’t even really to justice to my feelings for lobster…I love, adore and am generally crazy about lobster, and could happily eat it every single day. 

If it wasn’t for the fact that it comes in those tricky, hard to break into shells, and the fact that it’s a little, shall we say pricy for daily eating?

But life is too short and lobster is too good to save for just special occasions…every once in a while you need to throw caution to the wind and have lobster on an weekday, and for those days, I love this frittata recipe.

First of all, you can make a lovely frittata for two with just one lobster…four if you serve a nice substantial salad on the side. 

One lobster also means one less stubborn shell to deal with, no second mortgage on your house needed, and since this recipe calls for cooked lobster, no trauma of cooking it at home – just ask your supermarket fish counter to steam it for you. 

Second, this frittata is full of other scrumptious things…obviously the eggs, but also chunks of melted Swiss cheese, tender zucchini, silky cream cheese, a little torn bread to give it some texture, and some sweet leeks. 

These are a few of my favorite things, all in one frittata.  Those and lobster!

Ingredients needed for this recipe

Ingredient notes and substitutions

• 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.
• Leek: You can swap out a peeled and chopped sweet onion for the leek if needed.
• Cream: We love the texture of heavy cream for this recipe, but light cream will also work.

See the recipe card for full information on ingredients and quantities.

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 with the mixing bowl along with some cream cheese, shredded 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

Want to round out your meal?

If you are serving this for brunch, we love this Mimosa Fruit Salad on the side, and maybe some Cream Cheese Coffee Cake for dessert.

This also makes a lovely lunch or light supper, maybe with a corn and beet salad?

Other lobster recipes we love

Looking for more seafood inspiration? Here is our complete collection of seafood recipes!

Sweet lobster, little pockets of melted cheese, tender veggies, all held together with the eggs and the bread and oh my.  Tuesday night never tasted so good – and you’re worth it!

Could you leave us a review?

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.

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Lobster Frittata

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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!

• Author: Kate Morgan Jackson
• 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

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350 and spray a pie plate or tart pan with cooking spray.
2. Heat oil in a medium skillet over medium high heat. Add leeks and squash and saute until tender, about 5 minutes and set aside.
3. Beat eggs and cream until frothy in a large mixing bowl. Stir in sauteed veggies, cheeses, bread, lobster, pepper, salt and thyme. Pour into a pie plate or small to medium tart pan (spray with cooking spray first).
4. Bake until eggs are set and frittata is golden, about 45 minutes. Cool for 10 minutes, cut into wedges and serve.

Notes

• • 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.

• • Leek: You can swap out a peeled and chopped sweet onion for the leek if needed.

• • Cream: We love the texture of heavy cream for this recipe, but light cream will also work.

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