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Lobster Frittata
Ingredients
· 1 cup chopped broccoli
· 1 cup diced zucchini
· 1 cup sliced mushrooms
· freshly ground pepper
· cooked pasta (linguine or spaghetti)
· 2 tbsp. fresh chopped dill
· ¼ cup parmesan cheese
· 1½ cups shredded mozzarella
· 8 large eggs
· 1 litre cereal cream
· 1 tbsp. Dijon mustard
· ¼ cup butter
· ¼ cup chopped green onions
· ¼ cup white flour
· 2½ cups milk
· ¼ cup white wine
· 1 tin lobster meat
· 1½ tbsp. tomato paste
Method
Preheat oven to 350 degrees Fahrenheit
Lightly sauté broccoli, zucchini, mushrooms and ground pepper in one tablespoon of butter or olive oil.
Place in a mixing bowl and toss with pasta, fresh dill, Parmesan and mozzarella cheese.
Butter the angel food cake pan lightly and fill with pasta mixture and set aside.
In a medium size bowl whisk together the eggs, cereal cream and Dijon mustard.
Pour the eggs mixture over the pasta and veggies and place in preheated oven for 1 hour.
The Sauce: 10 minutes before the Frittata is done, prepare the sauce.
In a medium saucepan melt the butter and green onions and sauté until wilted.
Add 1/4 cup white flour and whisk together to form a roux. *
Slowly add milk, white wine and the juice from the can of lobster meat.
Whisk until smooth and creamy. It is important to stir continually and get the side and bottom of the pot to avoid lumps.
Add tomato paste for colour and salt to taste.
* Roux is a thickening agent formed of equal parts of fat and flour and replaces the traditional whitewash (flour and water), making it easier to incorporate with no lumps.
Finishing Touches: Unmould the Frittata onto a platter lined with spinach leaves.
Spoon sauce into center, reserving approximately half.
Place lobster meat on top of Frittata.
Spoon remaining sauce over Frittata
ENJOY!
Serve the Frittata as a main course accompanied by a lovely spinach or fresh garden salad |
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