What is the best way to get cooked lobster?

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.

Can this recipe be made ahead?

It can be made earlier in the day and served at room temperature. We don't advise reheating it as the eggs can become overcooked (and it's scrumptious at room temperature).

Leeks are a thick long veggie that is part of the onion family and are available year round in your produce section. They have a gentler taste than regular white onions. Leeks are famous for catching sand in dirt in their layers as they grow, so when you are ready to use them, chop off all but the light green and white part and cut them in half vertically. Now rinse them under water to get any of that grit out.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Lobster Frittata

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5 from 2 reviews

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

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

Preheat oven to 350 and spray a pie plate or tart pan with cooking spray.
Heat oil in a medium skillet over medium high heat. Add leeks and squash and saute until tender, about 5 minutes and set aside.
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).
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.

Find it online: https://www.framedcooks.com/lobster-frittata/