Lobster Fritta
Lobster FrittaIngredients
- 3 medium-size yellow squash (3/4 pound)
- 2 red bell peppers
- 1 yellow bell pepper
- 1 medium-size red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 6 large eggs
- 1/4 cup whipping cream
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons fine-grained sea salt
- 1 teaspoon saffron threads
- 1/2 teaspoon freshly ground pepper
- 1 pound steamed lobster, cut into 1-inch pieces (about 2 [2 1/4-pound] lobsters)
- 2 (5-ounce) packages buttery garlic-and- herb spreadable cheese
- 2 cups (8 ounces) shredded Swiss cheese
- Garnish: fresh parsley
Preparation
- Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.
- Sauté squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.
- Whisk together eggs and next 5 ingredients; stir in lobster, cheeses, and sautéed vegetables. Pour into a buttered 10-inch spring form pan. Place pan on a baking sheet. Bake at 350° for 1 hour or until set. Let stand 10 minutes before serving. Garnish, if desired
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