Lobster Pecorino Frittata Food

LOBSTER CORN FRITTERS

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

SAUSAGE FRITTATA WITH PECORINO

Steps:

• Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet.
• Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes.
• Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and Spicy Tomato Sauce.

LOBSTER PECORINO FRITTATA

Steps:

• Preheat the oven to 400°F.
• Scrub the potato and prick it in several places with a fork. Place the potato on the oven rack and bake for 40 to 45 minutes, depending on its size. When the potato is soft, remove it from the oven and set aside to cool. Reduce the oven temperature to 350°F.
• Set a colander in the bottom of a deep, wide stockpot and fill the stockpot with water to a depth of about 1 1/2 inches. Salt the water generously. Bring the water to a boil over high heat. When the water boils, place the lobster into the colander. Cover the pot, lower the heat to a simmer, and steam the lobster for about 15 minutes. Remove the lobster from the pot and plunge it into cold water to stop the cooking. Let cool completely.
• Once the lobster has cooled, remove the meat and cut it into bite-size pieces. Set aside.
• Without removing its skin, cut the potato in half lengthwise. Cut each half into 1/2-inch-thick half-moon slices.
• Using a whisk or a fork, beat the eggs in a medium bowl until frothy. Beat in the heavy cream.
• Heat 4 tablespoons of the butter in a 10-inch nonstick ovenproof skillet over medium heat. Add the potato slices and turn the heat to medium-high. Season with salt and pepper. Cook the potatoes, continuously flipping them with a spatula, until browned. Don't worry-the potatoes won't fall apart from all the handling. Watch carefully and don't allow them to burn.
• When the potatoes are nicely browned, add the red onion and corn. Cook, stirring, for 2 minutes, or until the vegetables are starting to color. To ensure that the mixture doesn't stick to the bottom of the pan, run a spatula along the edges and bottom to dislodge any vegetables that adhere to the pan.
• Add the remaining 4 tablespoons butter to the pan and allow to melt and begin to sizzle. Add the lobster and parsley. Season with salt and pepper. Pour the eggs evenly over the mixture in the pan. Sprinkle with the Pecorino cheese.
• Bake the frittata for 8 to 10 minutes, or until it begins to puff up slightly. It should still be a little runny in the very center. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.

NEW POTATO & PECORINO FRITTATA

Steps:

• Cook the unpeeled potatoes in boiling salted water for 15-20 minutes until tender when tested with the point of a knife. Allow to cool slightly, then cut into chunky slices.
• Heat the oil in a heavy-based non-stick frying pan big enough to take all the ingredients, about 28cm. Add the onions and cook for 4-5 minutes until soft and beginning to brown.
• Meanwhile whisk together the eggs and chives. Season generously with salt and freshly ground black pepper then add the cheese and whisk again. Heat the grill to moderately hot. Add the potato slices to the onions and then pour over the egg mixture. Cook over a low heat until the edges are beginning to firm up and the frittata is lightly set. This may take up to 10 minutes.
• Place the pan under the grill. Don't place the pan too close to the heat or it will burn on top before the centre is cooked. Cook for 2-3 minutes until the eggs are set and the top is a lovely golden colour. Serve hot or cold. This would be delicious with a mixed leaf and tomato salad.

INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
• Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

LOBSTER AND SHRIMP RANCH FRITTATA #RSC

Steps:

• First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
• Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
• In a 10" oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
• Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.