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Lobster Pecorino Frittata


Lobster Pecorino Frittata Recipe

Ingredients:
  • 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:
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