Lobster Frittata

Lobster Frittata with Avocado Cream Sauce

Although I typically think of frittatas as breakfast food, I made this as an appetizer. I served it with an avocado cream sauce and baby arugula simply dressed with olive oil lemon juice and salt an pepper. The frittata was really a result of what I had in my refrigerator; it contains mashed potatoes, leeks, feta cheese and, the star ingredient, lobster. OK, so I didn’t exactly have the lobster in my fridge, but I did have it in my freezer (we bought a dozen tails when they were on sale and we froze them). You could easily substitute crab meat or shrimp. You can also change the cheese based on what you have on hand, but I like the salty flavor of the feta. I made a simple avocado cream sauce to go with the frittata, but it really doesn’t require a sauce. Again, it’s a flexible dish,  and so less cliche than quiche, so pair it with whatever sounds good and is accessible, or serve it as a stand alone for breakfast.


  • 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


Preheat oven to 375 degrees. In a large non-reactive bowl, whisk together eggs and cream. Mix in mashed potatoes and combine until smooth. Fold in the lobster, scallions, parsley, and cheese.

Coat a 9 inch square pan with olive oil; pour mixture into pan and bake for about 30 minutes until set and cooked through (insert a toothpick into the center; if it comes out clean, the custard is cooked). Allow to rest for 10 minutes; cut into desired sized squares and serve immediately.

* Vary the amount of salt you use based on the saltiness of your cheese and seafood. Remember – you can always add salt, but you can’t take it away.

Avocado Cream Sauce:


  • 1/4 Cup Unsalted Butter
  • 2 Cloves Garlic-finely chopped
  • 1/2 Cup Heavy Cream
  • 1/2  Avocado – well-mashed or pureed in blender
  • Salt and Freshly Ground pepper to taste
  • Juice of 1 lime (optional)


Over medium flame, heat butter and garlic until garlic is fragrant. Add cream and reduce (about 5 minutes). Add mashed avocado and lime juice (if using) and season with salt and pepper.

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