10 Lobster Frittata Recipes That Will Blow Your Mind!

Ever dreamed of a breakfast that feels like a fancy brunch, but is secretly super easy to whip up? Get ready to dive into the wonderful world of lobster frittatas! These savory, fluffy egg dishes are packed with flavor and perfect for any meal, not just breakfast. Whether you’re looking for a quick weeknight dinner or a show-stopping weekend brunch, these recipes will have you feeling like a gourmet chef in no time. And guess what? We’ve got 10 amazing, easy-to-follow recipes that skip the pork, wine, and alcohol, so everyone can enjoy!

Why Lobster Frittatas Are Your New Favorite Meal

“Lobster is high in protein while being lean and low in calories and fat. It is packed with essential minerals, nutrients, and vitamins” [1]. This quote from LobsterAnywhere.com perfectly sums up why adding lobster to your frittata isn’t just about luxury, it’s about nutrition too! When you combine the goodness of lobster with the power of eggs, you get a meal that’s both delicious and incredibly beneficial.

Here’s a quick look at some key benefits:

Ingredient	Key Benefits
Lobster	High in protein, rich in Omega-3 fatty acids, low in fat, packed with essential minerals (like selenium and zinc), may boost mood [1, 2, 3].
Eggs	Excellent source of high-quality protein, contain essential amino acids, rich in vitamins (A, D, E, B12) and minerals, support eye health, and can aid in muscle repair [4, 5, 6].

This dynamic duo makes for a meal that’s not only satisfying but also contributes to your overall well-being. Plus, frittatas are super versatile, as Tracy Pollan wisely put it, “Frittatas are one of those dishes that are perfect for any meal of the day. They taste just as good at room temperature as they do hot out of the oven. They are so easy to prepare—you need just one skillet, and the filling options are endless” [7]. So, let’s get cooking!

Get Ready to Frittata! 10 Lobster Frittata Recipes You’ll Adore

Now for the main event! We’ve rounded up 10 fantastic lobster frittata recipes, some classic, some with a fun twist, all designed to be easy to make and super delicious. Remember, we’re keeping things free of pork, wine, and alcohol, so everyone can enjoy these eggy delights!

1. Classic Lobster Frittata (Framed Cooks Inspired)

This recipe is a fantastic starting point for any frittata adventure. It’s simple, elegant, and lets the sweet flavor of lobster shine through. The cream cheese and Swiss cheese add a lovely richness that makes every bite a dream.

Ingredients:

• 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

Instructions:

1. Preheat your oven to 350°F. Give a pie plate or tart pan a little spray with cooking spray to prevent sticking.
2. Heat the olive oil in a medium skillet over medium-high heat. Toss in the sliced leeks and zucchini. Sauté them until they’re nice and tender, about 5 minutes. Then, set them aside.
3. In a big mixing bowl, whisk those eggs and cream until they’re frothy and happy. Stir in your sautéed veggies, the cheeses, bread cubes, lobster, pepper, salt, and fresh thyme. Pour this yummy mixture into your prepared pie plate or tart pan.
4. Bake until the eggs are set and the frittata is golden brown, which should take about 45 minutes. Let it cool for about 10 minutes before slicing into wedges and serving. Yum!

Pro-Tip: If you don’t want to cook a whole lobster, you can often find cooked and shelled frozen lobster meat in the seafood section of your supermarket. It’s a real time-saver! You can also use cooked and peeled shrimp as a tasty substitute if lobster isn’t available.

Source: https://www.framedcooks.com/lobster-frittata/

2. Creamy Mashed Potato Lobster Frittata (Kath’s Kitchen Sync Inspired)

Who knew mashed potatoes in a frittata could be so good? This recipe adds a unique creaminess and heartiness, making it perfect for a satisfying brunch or even a light dinner. The feta cheese adds a lovely tangy kick.

Ingredients:

• 6 Large Eggs
• 1/4 Cup of Cream (1/2 and 1/2 or Light Cream)
• 1/2 Cup Mashed Potatoes (leftover or store bought)
• 8 Oz. Lobster Meat (about 2 Tails) – Cooked and roughly chopped
• 2 Scallions – finely chopped (or any combination of leeks, chives, or wild onions)
• 2 TBS. Parsley (finely chopped)
• 2 Oz. Feta Cheese (or cheese of your choice)
• Salt and Pepper to Taste
• 1-2 TBS. Olive Oil

Instructions:

1. Preheat your oven to 375°F. In a large bowl that’s not reactive (meaning it won’t react with your ingredients), whisk together the eggs and cream. Stir in the mashed potatoes until everything is smooth. Gently fold in the lobster, scallions, parsley, and feta cheese.
2. Lightly coat a 9-inch square pan with olive oil. Pour your delicious mixture into the pan and bake for about 30 minutes, or until it’s set and cooked through. You can check by inserting a toothpick into the center – if it comes out clean, you’re good to go! Let it rest for 10 minutes, then cut into squares and serve.

Pro-Tip: The saltiness of cheese and seafood can vary, so start with a little salt and add more if needed. You can always add more, but you can’t take it away!

Source: https://kathskitchensync.wordpress.com/2012/05/14/lobster-frittata/

3. Sweet Corn and Boursin Lobster Frittata (Sweet Savant Inspired)

This frittata is a flavor explosion! The sweet roasted corn pairs beautifully with the creamy, herby Boursin cheese, and of course, the star of the show – lobster. It’s a luxurious breakfast that’s surprisingly easy.

Ingredients:

• 12 large eggs
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt or to taste
• 1/2 teaspoon ground pepper
• 1 cup cooked corn
• 1 and 1/2 cups cooked lobster – the meat from one 1-1/3 pound lobster
• 1/2 cup peppers
• 1 cup sliced cooked mushrooms
• one 5.2 ounce package Boursin cheese – crumbled and divided in half

Instructions:

1. Preheat your oven to 350°F.
2. Beat those eggs really well for at least 2 minutes until they’re light and fluffy.
3. Heat the canola oil and unsalted butter in a non-stick, oven-proof pan over medium heat.
4. Pour the beaten eggs into the pan and give them a stir. Season with salt and pepper.
5. Once the eggs start to set (but aren’t fully cooked yet!), stir in half of the Boursin cheese, the cooked corn, lobster meat (save one claw for garnish if you’re feeling fancy!), mushrooms, and peppers.
6. Turn off the heat. Place the reserved lobster claw on top of the frittata, if using. Sprinkle the remaining half of the Boursin cheese over the top and bake for 10-15 minutes until set.

Pro-Tip: Don’t overcook your lobster! Since it’s already cooked, you just want to warm it through in the frittata. Adding it in just before baking helps keep it tender and juicy.

Source: https://sweetsavant.com/lobster-frittata/

4. Garden Fresh Lobster Frittata (Garden and Table Inspired)

This recipe is bursting with fresh flavors from the garden. Leeks, zucchini, and fresh thyme combine with lobster and a mix of cheeses for a light yet satisfying meal. It’s perfect for a spring or summer brunch.

Ingredients:

• 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

Instructions:

1. Heat the olive oil in a medium skillet over medium-high heat. Add the leeks and zucchini and sauté until tender, about 5-8 minutes. Set them aside.
2. Preheat your oven to 350°F.
3. In a large mixing bowl, beat the eggs and cream until frothy. Stir in the sautéed veggies, cheeses, bread cubes, lobster, pepper, salt, and thyme. Pour this mixture into a pie plate or small to medium tart pan (make sure to spray it with cooking spray first!).
4. Bake until the eggs are set and the frittata is golden, which should take about 30 minutes. Let it cool for a few minutes, then cut into wedges and serve.

Source: https://www.gardenandtable.net/lobster-frittata-free-recipe-below/?srsltid=AfmBOop71y06q_dK2FbFLt9_WH5uZq2CPQJtZ45kFFZznvhrNn8NisIZ

5. Gourmet Mill House Inn Lobster Frittata (Modified)

This recipe takes your frittata game to the next level with the addition of lobster glacé, a concentrated lobster broth that adds incredible depth of flavor. It’s a bit more involved, but totally worth it for a special occasion.

Ingredients (for one serving):

• 1 tbs. olive oil
• 1 tbs. shallots, finely chopped
• 1 tbs. roasted red peppers, diced
• 1/3 cup asparagus, diced and blanched
• 3 whole eggs
• 2 oz. lobster glacé (see below)
• 1 tbs. cream
• fresh chopped chives, parsley, and tarragon, pinch sea salt & cayenne pepper
• Meat from ½ lobster (cooked and shelled)
• 2 tbs. butter
• pinch salt and pepper

Ingredients (for Lobster Glacé):

• 4 Lobster Carcasses (or shells from cooked lobster)
• 2 Tbs. Olive Oil
• 1 carrot, chopped
• 2 celery rib, chopped
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 bay Leaf
• 1 fresh thyme
• 2 cups fresh tomatoes chopped
• Water to cover as needed, include water from cooking lobsters

Instructions (Lobster Glacé):

1. Wash your lobster carcasses really well, making sure to remove the grain sac (brain) and any roe. If you have extra shells from preparing lobster meat, toss them in too!
2. Heat the olive oil in a heavy 8-quart stockpot. Stir in the lobster carcasses and cook until most of the liquid has cooked out.
3. Stir in the chopped carrot, celery, garlic, bay leaf, and fresh thyme. Cook at a moderate heat until they’re softened.
4. Add the chopped tomatoes and enough water to cover everything. Bring it to a boil, then reduce the heat to a very low simmer for 45 minutes. This is where the magic happens!
5. Strain the stock through a cheesecloth-lined fine sieve; discard all the solids. Return the stock to low heat for about an hour – you’re aiming for about 4 cups of concentrated glacé. Let it cool, then you can refrigerate it for up to 4 days or freeze it for up to 3 months.

Instructions (Frittata):

1. Gently warm the olive oil in a sauté pan. Add the finely chopped shallots and stir until they’re wilted. Then, add the diced asparagus and roasted red pepper.
2. In a separate bowl, beat the eggs with the cream, 2 ounces of your homemade lobster glacé, salt, pepper, and fresh herbs.
3. Add the egg mixture to the pan with the shallots, peppers, and asparagus. Stir everything well to combine. Place the pan in an oven preheated to 400°F and bake until set, which should be around 10-12 minutes. Remove and keep warm.
4. In a small sauté pan, heat the remaining lobster glacé. Add the butter a bit at a time, whisking until it’s fully incorporated. Be careful to use medium-low heat so the sauce doesn’t break. Add your cooked lobster, warm it through, and season to taste.

Pro-Tip: For the best flavor, making your own lobster glacé is a game-changer. It adds a depth of flavor that you just can’t get from plain broth. If you don’t have lobster carcasses, you can use store-bought lobster broth, but make sure to reduce it significantly to concentrate that amazing flavor.

Source: https://millhouseinn.com/lobster-frittata/ (Modified to exclude pork and alcohol.)

6. PEI Lobster Frittata (My Island Bistro Kitchen Inspired)

This recipe from Prince Edward Island brings a taste of the Maritimes to your table. It’s a simple yet flavorful frittata with a mix of vegetables and cheeses, perfect for showcasing fresh PEI lobster.

Ingredients:

• 4 large eggs
• 2½ tbsp cream
• Salt and Pepper
• ¼ – ½ tsp Herbes de Provence
• 1 tbsp olive oil
• 3 tbsp onion, chopped
• 1 – 2 cloves garlic, minced
• 5-6 slices zucchini, halved or quartered
• 5-6 button mushrooms, sliced
• 3 tbsp red bell pepper, chopped
• 4 oz cooked lobster, coarsely chopped
• 2 tbsp finely grated Parmesan cheese
• 1/3 cup shredded sharp cheddar cheese
• ¼ cup shredded sharp cheddar cheese

Instructions:

1. Place your oven rack in the center of the oven and preheat to 350°F.
2. Heat the olive oil in a small skillet. Sauté the chopped onions, minced garlic, zucchini, mushrooms, and red bell pepper over medium heat for 4-6 minutes, until the veggies start to soften. Transfer them to a small bowl double-lined with paper towel to soak up any extra moisture.
3. Whisk the eggs just enough to break them up and mix the whites with the yolks. Whisk in the cream. Season with salt, pepper, and Herbes de Provence.
4. Spray two 6”x4” baking dishes with cooking spray (each should hold about 1½ – 1¾ cups). Divide the sautéed vegetables and lobster equally between the two dishes. Sprinkle with the Parmesan cheese and the first amount of cheddar cheese. Pour the egg mixture over the vegetables, lobster, and cheese, dividing it equally between the two dishes. Place the dishes on a baking sheet and transfer to the oven. Bake for 18-22 minutes, or until the frittatas are puffed up and just set in the center. Add the remaining cheddar cheese for the last 2-3 minutes of baking.
5. Serve your delicious frittatas with a side salad, toast, fresh fruit, or homefries. Enjoy!

Pro-Tip: For a perfectly set frittata, it’s super important to pre-cook your vegetables to get rid of any extra moisture. This stops your frittata from being watery and helps everything cook evenly. Nobody wants a soggy frittata!

Source: https://myislandbistrokitchen.com/2019/05/26/pei-lobster-frittata-recipe/

7. Lobster and Seafood Medley Frittata (KP Seafood Inspired)

This recipe is a seafood lover’s dream, combining lobster with other delicious seafood (if you choose to add it, though we’re focusing on lobster here!) and a rich blend of Boursin and Gruyere cheeses. It’s a hearty and flavorful option for any meal.

Ingredients:

• 1 Pound Cooked Lobster Meat
• 3 Tablespoons Olive Oil
• 1 Red Onion, Julienned
• 2 Cloves Garlic, Chopped
• 3 Yellow Squash, Diced
• 1 Yellow Bell Pepper, Julienned
• 1 Red Bell Pepper, Julienned
• 6 Eggs
• 1/4 Cup Heavy Cream
• 3 Tablespoons Fresh Basil
• 10 Ounces Boursin Cheese
• 2 Cups Gruyere Cheese, Shredded

Instructions:

1. Lightly butter the bottom and sides of a springform pan. This will make it super easy to get your frittata out later!
2. Heat the olive oil in a large skillet. Sauté the julienned red onion, chopped garlic, diced yellow squash, and julienned yellow and red bell peppers until they’re tender-crisp.
3. In a large bowl, whisk the eggs and heavy cream until well combined. Stir in the fresh basil and crumbled Boursin cheese. Then, gently fold in your cooked lobster meat and the sautéed vegetables. Finally, add the shredded Gruyere cheese and mix it all together.
4. Pour the mixture into your prepared springform pan. Place the pan on a tin foil-lined baking sheet, just in case there are any leaks (better safe than sorry!). Bake at 350°F for 1 hour, or until the frittata is set and golden brown.

Pro-Tip: Using a springform pan can make serving your frittata a breeze, giving it a beautiful, clean edge. Just be sure to place it on a baking sheet to catch any potential leaks! It’s like a fancy cake, but savory!

Source: https://kpseafood.com/recipes/lobster-seafood-frittata/

8. Spinach Feta Lobster Frittata (Skinnytaste Inspired)

This lighter frittata is packed with fresh spinach and tangy feta, making it a healthy and delicious option. The combination of whole eggs and egg whites keeps it fluffy and satisfying without being too heavy.

Ingredients:

• 4 large whole eggs
• 1 cup egg whites
• 1 teaspoon olive oil
• 1/2 cup red onion, finely chopped
• 3 medium scallions, chopped, plus more for topping
• 1 1/2 cups fresh chopped spinach
• 2 ounces crumbled feta, plus optional more for topping
• 2 tablespoons Parmigiano-Reggiano, grated
• 1/2 teaspoon kosher salt, and freshly ground pepper
• 4 oz cooked lobster, coarsely chopped
• diced grape or cherry tomatoes, optional for topping

Instructions:

1. Preheat your oven to 400°F.
2. In a 9-inch or 10-inch oven-safe non-stick skillet, heat the olive oil over medium heat.
3. Add the finely chopped red onion and scallions and cook until they’re soft, about 4 minutes.
4. Meanwhile, in a medium bowl, beat the whole eggs and egg whites until they’re well combined.
5. Add the salt, black pepper, cheeses, sautéed onions, fresh spinach, and cooked lobster to the egg mixture and mix everything well.
6. Pour the mixture into the skillet and cook until the bottom starts to set, about 4 to 5 minutes.
7. Once the bottom is set, transfer the skillet to the oven and bake for another 4 to 5 minutes until the frittata is cooked through.
8. To serve, carefully remove the frittata from the oven and transfer it to a plate. Cut it into 4 wedges.
9. Serve topped with fresh tomatoes and extra scallions, if you like. Enjoy this light and flavorful meal!

Pro-Tip: For a lighter frittata that’s still super fluffy, using a mix of whole eggs and egg whites is a fantastic trick! It gives you that great texture without being too heavy. It’s like magic!

Source: https://www.skinnytaste.com/lighter-spinach-frittata-235-pts/ (Adapted to include lobster.)

9. Lobster Frittata Breakfast Sandwiches (Legal Sea Foods Online Inspired)

Why limit frittatas to a plate? Turn them into amazing breakfast sandwiches! This recipe combines a savory lobster frittata with toasted English muffins and garlic butter for a truly indulgent and portable meal.

Ingredients:

• 1 Cup Cooked Lobster
• 4 Scallions, thinly sliced – whites/light greens separated from dark greens
• 1 Tbsp Unsalted Butter
• 6 Large Eggs
• 1/4 Cup Heavy Cream
• 2/3 Cup Shredded Cheddar or Gruyere Cheese
• 3/4 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Tbsp Fresh Dill, finely chopped
• 2 Tbsp Chives, thinly sliced
• Garlic Butter Spread (for English muffins)
• 6 English Muffins, split in half
• 1/2 Cup Chopped Salad Greens

Instructions:

1. Thaw your cooked lobster according to the package instructions, and then pat it dry. You want it ready to go!
2. Preheat your oven to 350°F and lightly grease a small rectangular (7”x9”) or 8” square pan with cooking spray.
3. Chop or break the lobster into bite-sized pieces. Nobody wants a giant chunk of lobster in their frittata sandwich, right?
4. Melt the unsalted butter in a small pan over medium heat. Sauté the white and light green parts of the scallions until they just start to brown, about 2-3 minutes. Transfer them to a dish to cool, leaving any melted butter behind in the pan.
5. In a large bowl, whisk the eggs until they’re nice and frothy. Add the heavy cream, shredded cheddar or Gruyere cheese, the green parts of the scallions, the sautéed scallions, salt, pepper, and fresh dill. Whisk everything until it’s well combined.
6. Pour the mixture into your prepared pan and bake for 20-25 minutes until it’s set. Try to avoid using convection bake; you want the frittata to puff up nicely and slightly pull away from the pan edges, with the center just set and no jiggle.
7. Sprinkle the baked frittata with fresh chives and let it cool on a wire rack. Once cool, slice it into 6 pieces.
8. Toast or pan-fry your English muffins to your liking. Quickly spread some rich garlic butter on the cut sides of each. Layer the bottom half of the English muffins with a slice of frittata, some chopped salad greens, and then top with the other half of the English muffin. Now, go on and enjoy your gourmet breakfast sandwich!

Pro-Tip: For a fun and portable breakfast, turning your lobster frittata into a sandwich is a brilliant idea! The combo of a fluffy frittata with a perfectly toasted English muffin is a match made in brunch heaven. It’s like a fancy diner breakfast, but at home!

Source: https://shop.legalseafoods.com/blogs/recipes/lobster-frittata-breakfast-sandwiches

10. Asparagus Lobster Frittata (Simply Recipes Inspired)

This frittata celebrates the fresh flavors of spring with tender asparagus and sweet lobster. Ricotta cheese adds a lovely creaminess, and a sprinkle of Gruyere creates a beautiful golden crust. It’s simple, elegant, and utterly delicious.

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 cup sliced shallots
• 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 6 large eggs
• 3/4 cup ricotta cheese (can sub cottage cheese)
• 1/2 teaspoon salt
• 1 tablespoon minced fresh chives
• 1/4 teaspoon dried tarragon
• 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)
• 4 oz cooked lobster, coarsely chopped

Instructions:

1. Heat the unsalted butter in a 10-inch ovenproof frying pan over medium heat.
2. Add the sliced shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
3. Add the sliced asparagus and cook for an additional 3 minutes. You want them tender-crisp.
4. In a bowl, beat the eggs, ricotta cheese, and salt together. Then, stir in the minced fresh chives and dried tarragon.
5. Pour the egg mixture into the pan with the shallots and asparagus. Cook until the frittata is almost set but still a little runny on top, about 4 to 5 minutes. While this is happening, go ahead and preheat your oven broiler.
6. Sprinkle the shredded Gruyere cheese and cooked lobster over the eggs. Pop the pan under the broiler until the cheese is melted and beautifully browned, and the center of the frittata is set, about 6 to 8 minutes. Keep a close eye on it so it doesn’t burn!
7. Carefully remove the pan from the oven using oven mitts (that handle will be hot!). Slide the frittata onto a serving plate and cut it into wedges. Serve immediately and enjoy!

Pro-Tip: Don’t overcrowd your pan when sautéing the vegetables and lobster. Giving them enough space ensures they cook evenly and get a nice sear, which adds so much more flavor to your frittata. Patience is a virtue in the kitchen!

Source: https://www.simplyrecipes.com/recipes/asparagus_frittata/ (Adapted to include lobster.)

11. Cheesy Mushroom Lobster Frittata (The Kitchn Inspired)

This frittata is a savory delight, combining earthy mushrooms with rich Gruyère cheese and succulent lobster. Fresh herbs add a fragrant touch, making this a truly gourmet experience.

Ingredients:

• 2 ounces Gruyère, fontina, or low-moisture mozzarella cheese, shredded (1/2 cup)
• 8 ounces fresh mushrooms, such as white button, cremini, shiitake, or oyster mushrooms, or a combination
• 2 medium scallions
• 1 small bunch fresh thyme
• 8 large eggs
• 1/2 cup heavy cream, half-and-half, or whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 4 oz cooked lobster, coarsely chopped

Instructions:

1. Arrange a rack in the top third of your oven and preheat the oven to 400°F.
2. Grate your cheese. Remove the stems from the mushrooms and thinly slice them. Thinly slice the scallions, keeping the white and green parts separate. Strip the leaves from the fresh thyme and coarsely chop until you have about 1 tablespoon.
3. In a medium bowl, whisk together the eggs, heavy cream (or half-and-half/milk), Dijon mustard, half of the kosher salt, and the black pepper until well combined.
4. Melt 1 tablespoon of unsalted butter in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat. Add the sliced mushrooms and the remaining kosher salt. Spread them into an even layer and cook undisturbed for 2 minutes. Toss and continue to cook until they are golden-brown and have released some of their liquid, tossing every 2 minutes for another 4 to 6 minutes. Add the white parts of the scallions, the chopped thyme, and the remaining 1 tablespoon of unsalted butter. Cook, stirring occasionally, until the scallions soften and begin to brown, and the mixture smells fragrant, about 2 minutes.
5. Spread the mushrooms into an even layer. Sprinkle with the shredded cheese and cooked lobster. Then, carefully pour the egg mixture over the vegetables, cheese, and lobster. Gently tilt the pan to make sure the eggs settle evenly. Scatter the green parts of the scallions over the top. Cook undisturbed until the eggs at the edges of the pan begin to set, about 1 to 2 minutes.
6. Transfer the pan to the oven and bake until the eggs are set, about 8 to 10 minutes. To check for doneness, you can cut a small slit in the center of the frittata; if raw egg runs into the cut, bake for a few more minutes. If the eggs are set, remove the frittata from the oven. If you like, you can turn on the broiler and broil until the top is browned and crispy, 1 to 2 minutes (watch it closely!).
7. Place the pan on a wire rack and let it cool for 5 minutes. Loosen the sides of the frittata with a spatula, then slide it out of the pan if you prefer. Slice into wedges and serve warm.

Pro-Tip: Don’t be shy with the herbs! Fresh thyme and scallions add a wonderful aroma and flavor to this frittata, complementing the richness of the mushrooms and lobster. They really elevate the dish!

Source: https://www.thekitchn.com/mushroom-frittata-recipe-23228594 (Adapted to include lobster.)

12. Roasted Sweet Potato Kale Lobster Frittata (Eating Bird Food Inspired)

This vibrant frittata is packed with nutritious sweet potatoes and kale, roasted to perfection, and combined with tender lobster. A touch of goat cheese adds a creamy tang, making this a wholesome and delicious meal.

Ingredients:

• 3 teaspoons avocado or olive oil, divided
• 1/2 cup red onion, sliced or chopped
• 1 clove garlic, minced
• 1 1/2 cups de-stemmed kale, chopped
• 1 Tablespoon fresh thyme, plus more for topping
• 8 eggs
• 1/4 teaspoon sea salt
• 2 ounces soft goat cheese
• 2 cups sweet potatoes, chopped into bite-size pieces
• 4 oz cooked lobster, coarsely chopped
• hot sauce, for topping (optional)

Instructions:

1. Preheat your oven to 375°F.
2. Spread the chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss them around to coat, then roast for about 20 minutes, or until they are tender and slightly caramelized.
3. In the meantime, melt the remaining 2 teaspoons of oil in an ovenproof skillet over medium heat. Add the red onion and garlic and sauté until they are tender and golden, about 8 to 10 minutes. Add the chopped kale and cook for another minute, just until the kale has wilted. Once the roasted sweet potatoes are done, add them to the skillet along with the cooked lobster.
4. Crack the eggs into a large bowl, add the sea salt, and beat them well with a fork until frothy.
5. Pour the beaten eggs into the skillet. Use your fork to gently press the vegetables and lobster down into the egg mixture, making sure the eggs cover everything completely. Crumble the soft goat cheese over the top. Place the pan in the oven and bake until the center is set and lightly golden, about 10 to 15 minutes.
6. Cut the frittata into wedges and serve warm. You can sprinkle with extra fresh thyme and a drizzle of hot sauce if you like a little kick!

Pro-Tip: Roasting the sweet potatoes beforehand adds a lovely sweetness and depth of flavor to the frittata. It really brings out their natural sugars and makes the dish even more delicious. Don’t skip this step for maximum deliciousness!

Source: https://www.eatingbirdfood.com/roasted-sweet-potato-kale-frittata/ (Adapted to include lobster.)

13. Bell Pepper and Onion Lobster Frittata (Inspired Taste Inspired)

This colorful frittata is a fantastic way to enjoy the sweet flavor of lobster with the vibrant crunch of bell peppers and the savory notes of onion. It’s a simple yet satisfying meal that’s perfect for any time of day.

Ingredients:

• 10 large eggs
• 5 tablespoons (75g) heavy cream or half-and-half
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup (4oz) shredded cheese, like Gruyere, cheddar or fontina
• 1 tablespoon olive oil
• 1/2 medium zucchini, sliced into thin coins
• 1/2 medium onion, sliced
• 1 medium bell pepper, sliced
• 1 ½ cups packed baby spinach
• 4 oz cooked lobster, coarsely chopped
• Chopped or torn fresh herbs like parsley, chives or dill

Instructions:

1. Preheat your oven to 350°F (176°C).
2. In a medium bowl, whisk the eggs with the cream, half of the salt, pepper, and shredded cheese. Set this mixture aside.
3. Heat the olive oil in an oven-safe 10-inch skillet (a non-stick or well-seasoned cast iron pan works best). Add the zucchini, onions, and bell pepper. Cook, stirring occasionally, until the onions are soft and the zucchini and bell peppers have a little color, about 5 minutes.
4. Season the vegetables with the remaining salt, then add the baby spinach and cooked lobster. Toss the spinach and lobster around the pan until the spinach is slightly wilted.
5. Turn the heat to low. Give the egg mixture another whisk, then carefully pour it into the skillet. Gently shimmy the pan back and forth a few times to evenly distribute the egg around the vegetables and lobster.
6. When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven, about 1 minute.
7. Bake the frittata for 20 to 30 minutes, or until the eggs are barely set and the frittata trembles (like Jell-O) when you gently shake the pan.
8. Keep a close eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You’re not looking for a brown top, just one that looks cooked and barely set.
9. Serve the frittata hot or cold with fresh herbs sprinkled on top. Enjoy!

Pro-Tip: This recipe is super versatile! Feel free to swap out the vegetables for whatever you have on hand, like mushrooms, broccoli, or even leftover roasted veggies. Just make sure to pre-cook any harder vegetables before adding them to the frittata mixture to ensure everything cooks evenly.

Source: https://www.inspiredtaste.net/37413/vegetable-frittata-recipe/ (Adapted to include lobster.)

14. Leek and Gruyere Lobster Frittata (Life As A Strawberry Inspired)

This cozy frittata combines the mild, sweet flavor of leeks with the nutty richness of Gruyere cheese and the delicate taste of lobster. It’s a sophisticated yet easy-to-make dish that’s perfect for a special brunch or a comforting dinner.

Ingredients:

• 6 eggs
• 1 cup shredded Gruyere cheese (about 6 ounces)
• ⅓ cup heavy cream
• Kosher salt and pepper to taste
• 1 Tablespoon butter
• 2 heaping cups sliced leeks, cleaned well (about 2 medium sized leeks)
• 4 oz cooked lobster, coarsely chopped

Instructions:

1. Preheat your oven to 400°F.
2. In a medium mixing bowl, add the eggs, shredded Gruyere, and heavy cream. Season with a generous pinch of kosher salt and pepper. Whisk everything together until well combined, then set aside.
3. Heat a 10-inch cast iron skillet over medium heat. Add the butter to the skillet and let it melt. Then, add the sliced leeks. Sauté the leeks, stirring occasionally, until they are softened and lightly browned, which should take about 6 minutes.
4. Spread the cooked leeks out over the bottom of the skillet in an even layer. Turn off the heat.
5. Gently pour the egg mixture into the skillet on top of the leeks and cooked lobster. There’s no need to stir – just let the eggs settle around the leeks and lobster naturally.
6. Using an oven mitt, carefully transfer the skillet to the 400°F oven. Bake for 12-15 minutes, or until the eggs have puffed up and started to lightly brown around the edges. The eggs in the very center should still have a tiny bit of jiggle.
7. Remove the frittata from the oven and let it cool for 10-15 minutes before slicing and serving. This cooling time helps the frittata set properly.

Pro-Tip: Cleaning leeks thoroughly is key! They can hide a lot of grit. To ensure a clean, delicious frittata, slice them first, then give them a good rinse in a bowl of cold water, swishing them around to dislodge any hidden dirt. Lift them out of the water, leaving the grit behind.

Source: https://www.lifeasastrawberry.com/gruyere-leek-frittata/ (Adapted to include lobster.)

Frequently Asked Questions

Q: Can I use frozen lobster meat for these recipes?
A: Absolutely! Frozen cooked lobster meat is a fantastic and convenient option. Just make sure to thaw it properly according to package directions and pat it dry before adding it to your frittata. This helps prevent excess moisture in your dish.

Q: How do I know when my frittata is cooked through?
A: A perfectly cooked frittata will be set around the edges and slightly firm to the touch in the center, with a tiny bit of jiggle. If you insert a knife or toothpick into the center, it should come out clean. Avoid overcooking, as this can make the frittata rubbery.

Q: Can I make frittatas ahead of time?
A: Yes, frittatas are excellent for meal prep! You can bake them ahead of time, let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold, at room temperature, or gently reheated in the oven or microwave.

Q: What kind of pan should I use for a frittata?
A: An oven-safe, non-stick skillet (like cast iron or a good quality non-stick pan) is ideal because you can start cooking on the stovetop and then transfer it directly to the oven. If you don’t have an oven-safe skillet, you can cook your fillings on the stovetop and then transfer them to a greased baking dish before adding the egg mixture and baking.

Q: Can I customize these recipes with other ingredients?
A: Definitely! Frittatas are incredibly versatile. Feel free to experiment with your favorite vegetables, cheeses, and herbs. Just remember to pre-cook any harder vegetables to ensure they are tender when the frittata is done. The key is to keep the proportions of eggs and liquid similar to maintain the right consistency.

The Grand Finale: Your Lobster Frittata Journey Awaits!

There you have it – 10 incredible lobster frittata recipes that are sure to impress your taste buds and your guests! From classic combinations to exciting new flavors, these recipes prove that a gourmet meal doesn’t have to be complicated or time-consuming. We’ve explored how versatile frittatas can be, adapting to different ingredients and occasions, all while keeping them free from pork, wine, and alcohol for broader enjoyment.

Beyond the deliciousness, remember the nutritional powerhouses you’re bringing to your plate with lobster and eggs. They’re packed with protein, essential fatty acids, and vital nutrients that fuel your body and mind. So, whether you’re whipping up a quick weeknight dinner, a leisurely weekend brunch, or even a portable breakfast sandwich, these lobster frittatas offer a perfect blend of convenience, flavor, and health benefits.

But here’s a little something extra to chew on: the beauty of the frittata lies in its forgiving nature. Don’t have exactly 4 ounces of lobster? No problem! A little more or a little less won’t ruin your dish. Want to swap out a vegetable for something else in your fridge? Go for it! The core technique of a frittata – sautéing your fillings, adding eggs, and finishing in the oven – is a culinary superpower that allows for endless creativity. Think of these recipes not just as instructions, but as jumping-off points for your own kitchen adventures. So, grab your skillet, get creative, and enjoy the delightful journey of making your very own perfect lobster frittata!

Helpful Resources

[1] LobsterAnywhere.com. “The Health Benefits of Eating Lobster: Nutritional Facts.” https://lobsteranywhere.com/seafood-savvy/lobster-nutrition-facts/

[2] Healthline. “Is Lobster Healthy? Nutrition, Benefits, and Potential Dangers.” https://www.healthline.com/nutrition/lobster-nutrition

[3] Klenda Seafood. “5 Incredible Nutritional Benefits of Maine Lobster.” https://www.wholesalemainelobster.com/blog/5-incredible-lobster-health-benefits/

[4] Healthline. “Eggs: Nutrition and Health Benefits.” https://www.healthline.com/nutrition/proven-health-benefits-of-eggs

[5] News-Medical. “The Health Benefits of Eggs.” https://www.news-medical.net/health/The-Health-Benefits-of-Eggs.aspx

[6] Business Insider. “6 surprising health benefits of eating eggs.” https://www.businessinsider.com/surprising-benefits-of-eating-eggs

[7] Goodreads. “Quote by Tracy Pollan: “Frittatas are one of those dishes that are perf…” https://www.goodreads.com/quotes/11866604-frittatas-are-one-of-those-dishes-that-are-perfect-for