Lobster with leek frittata

Ingredients:

• 1 lobster (1-1½ pounds)
• 1 tbl usalted butter
• 1 small leek (white part only)
• 4 ounces, chanterelle mushrooms, fine diced
• 8 eggs
• 2 tbl heavy cream
• 2 tbl chopped fresh parsley
• 1 tbl chopped fresh chives
• 1 tbl chopped fresh chervil
• salt and pepper
• 2 tbl olive oil

Steam or boil the lobster for 10 minutes. Remove from heat an let stand until cool enough to handle. Crack the claws, knuckles, and tail section. Remove the lobster meat and finely dice. Set aside.

Heat the butter in a small saute pan over medium heat. Add the leek and mushrooms. Saute for 4 to 5 minutes, stirring occasionally. Set aside to cool.

Lightly beat the eggs with the cream in a large bowl. Stir in the lobster meat, mushroommixture and herbs. Season with salt and pepper.

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Pour in the egg-lobster mixture. as the eggs starts to cook, pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top), place the pan under the broiler to finish cooking the top.

Slide the frittata onto a cutting board and cut into wedges. 

Serve hot or at room temperature.

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