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Lobster Pecorino Frittata
- 1 large Idaho potato
- One 11/2- to 2-pound live lobster
- 12 extra-large eggs
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter
- Kosher salt and freshly ground black pepper to taste
- 1 red onion, finely diced
- Kernels from 2 ears fresh corn
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Pecorino Romano cheese
Directions:View on Epicurious
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