Lobster Frittata

June 2009

We just made a lobster frittata.

In a deep pyrex bowl, crammed in some layers of thinly sliced tomatoes, onions, par-boiled slices of potato and oyster mushroom, left-over lobster (sauteed in garlic, shallots, cumin, allspice, salt and pepper), more of the first four strata, then triturated some eggs with 2 TBSP of flour, salt, cumin, and pepper, threw in the egg matrix throughout, and smacked the top with thin slices of a melty cheese, and sloshed with extra virgin Portuguese olive oil. Covered with foil, slammed in oven at medium for 25 minutes. Removed foil, turned up the heat and allowed cheese to brown slightly.

I might write soon solely on the virtues of Portuguese olive oil. Trust me, it merits its own posting.