LOBSTER FOR BREAKFAST?

Breakfast January 3, 2009

We hold a recreational lobster license and this was from our last catch of the 2008 season. I had previously steamed it, picked it, and froze it in milk. The milk helps to retain the moistness and flavor. We had planned to have it as an appetizer to ring in the New Year but completely forgot all about it.

Lobster Frittata. (my version)

2 brown egss
1/2 cup egg beaters
1 large clove of garlic (minced)
2 T. extra virgin olive oil
1 ounce Cabot pepper jack cheese (grated)
cooked meat from a small lobster (cut up in bite size pieces)
1/2 tomato (diced)
1 T. of milk
sea salt and freshly ground pepper

Heat olive oil in a medium sized iron skillet on burner. Add garlic and saute until lightly browned, toss in tomatoes. Combine eggs, eggbeaters, milk, whip up with fork and add to mixture in pan. Sprinkle lobster and cheese over mixture. Top with sea salt and cook on medium-low heat for 2-3 min. without stirring.

Put pan in preheated 400 degree oven for 7-9 min. or until set. Remove from oven, add freshly ground pepper over top. Let set for 5 min. before serving.

I served the frittata with a side of fruit consisting of clementines, bananas and previously frozen blackberries from our patch out back. Just a splash of white chocolate/raspberry creamer in our morning coffee and we were bon appetit (ing) our way through to lunchtime.