This Lobster and Gruyere Frittata is a luxurious and elegant dish, perfect for a special brunch, a light dinner, or a sophisticated appetizer. The combination of sweet lobster and nutty Gruyere is simply divine, and the creamy texture of the frittata is utterly irresistible. I first had something similar in a tiny bistro in Quebec City, and I've been obsessed with recreating it ever since!
The recipe is surprisingly straightforward, even for novice cooks. With just a few simple ingredients and steps, you can create a dish that looks and tastes like it came from a Michelin-starred restaurant. Don't be intimidated by the lobster—pre-cooked lobster meat makes this a breeze. Focus on high-quality ingredients; the flavor will shine through.
Required Equipments
- 9-inch oven-safe skillet
- Whisk
- Large bowl
- Wooden spoon
- Spatula
Lobster-and-Gruyere-Frittata
Indulge in this exquisite Lobster and Gruyere Frittata, a delightful blend of sweet lobster and nutty Gruyere cheese, baked to golden perfection.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Give your oven time to get properly hot—this is key for a nicely set frittata.
- In a large bowl, whisk together 6 large eggs with a pinch of salt and freshly ground black pepper. Don't over-whisk; you just want to combine everything.
- Grate 1/2 cup of Gruyere cheese. Use a good quality grater; pre-grated cheese often contains additives that can make the frittata gummy. Set aside.
- Dice about 1/2 pound of cooked lobster meat into 1/2-inch pieces. If you're using pre-cooked lobster, make sure it's nice and dry before adding to the egg mixture; too much moisture can result in a soggy frittata!
- In a 9-inch oven-safe skillet, melt 2 tablespoons of butter over medium heat. Don't let it brown; just melt it completely.
- Once the butter is melted, gently pour in the egg mixture. Cook for about 2-3 minutes, or until the edges start to set slightly, like a soft scramble.
- Sprinkle half of the grated Gruyere cheese evenly over the eggs in the skillet. Then, add the lobster meat and distribute it evenly throughout.
- Top with the remaining Gruyere cheese. It will melt and create a delightful, creamy crust.
- Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is golden brown and set in the center and the cheese is melted and bubbly. Watch it carefully towards the end to prevent burning.
- Once cooked, let the frittata cool for a few minutes before slicing and serving. It’s best served warm, but delicious at room temperature as well.
📝 Notes
- For best results, use high-quality Gruyere cheese.
- If the lobster meat is not pre-cooked, make sure it's thoroughly cooked before adding it to the frittata.
- Don't over-whisk the eggs, or the frittata will become tough.
- Adjust baking time as needed, depending on your oven.
🍎 Nutrition
Calories: 350
Protein: 25g
Fat: 25g
Carbohydrates: 5g
Fiber: 1g
Calcium: 200mg
