Sous Vide Lobster Frittata with eggs, leeks, potatoes and cheese is the perfect new year's brunch for two, or a small crowd.
This post for Sous Vide Lobster Frittata was made in partnership with Clearwater Seafoods LC.
Happy New Year! I know bloggers will be pushing out the smoothies and salads over the next few weeks, but I am not quite ready. I don't officially return to work for another week, so everyday has felt like the weekend. And you know what is synonymous with weekends...brunch!
I look forward to new year's brunch, more so than Christmas dinner. Maybe it's that new year's eve high that seems to make everything new and exciting for the first week, or so. Unlike the lead-up to xmas dinner, which can be stressful, new year's brunch is generally chill.
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We had a few friends over for NYE, played a few games, pigged out on seafood, laughed too hard, devoured dessert, played more games, laughed some more, caught the countdown, skated in the pouring rain, had a few drinks, hardly slept, had brunch.
We had lots of seafood on hand, including some Clearwater Seafoods Lobster. They come in packs of raw, frozen claw and knuckle or tails, which I think are perfectly portioned per person. For tender, succulent lobsters every time, we cook them sous vide.
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Spanish Omelette Adjacent
I love the simplicity of a good Spanish Omelette - potatoes, eggs, seasoning, BOOM! So, I used that as my starting point for this Sous Vide Lobster Frittata, added some leek, onions, herbs, seasoning and, of course, succulent aromatic, sous vide poached lobster.
I like to make these in single serve sizes, either in ramekins or cast iron dishes. This size is actually perfect for sharing, so we made four to feed eight. A crowd any larger, and I make it one or two large dishes - ain't nobody interested in washing ten-plus mini cast iron dishes and we only own six, so there's that too. 🙂
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Potayto, Potahto...
For best results, choose a waxy potato - they are low-starch and yield a firm, creamy flesh when cooked - perfect for gratins, casseroles, potato salads, boiling and roasting. For maximum flavour, I usually cook my potatoes in duck fat.
Also, you don't want to ruin your perfectly cooked lobster, so add it along with the eggs in the last bake. The amount of herbs and seasoning you add, will be to your taste. Enjoy with a simple salad of your choice - I'd recommend an arugula-based salad.
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Ingredients
- duck fat
- 2 large waxy potatoes diced small
- 2 sprigs thyme
- 2 small onions I used red pearl, thinly sliced
- 1 stalk leek thinly sliced
- 10 large eggs
- salt, pepper, oregano, chili flakes, garlic powder to taste
- sous vide lobster or cooked lobster
- cheese I used Gruyere
- tomatoes, parsley to garnish
Instructions
- Prepare the lobster. You may do so the day before.Preheat the oven to 400ºF.
- Arrange the cast iron dishes on a baking tray and spread a little duck fat in each. Divide the diced potatoes evenly among the dishes and add a sprig of fresh thyme and a pinch of salt and pepper. Bake for 15 minutes, but don't allow to brown.
- Whisk together the eggs and seasoning and set aside. You may add a little cream to the eggs, but I prefer it without for this particular dish. Chop your leek and onions. Chop up the lobster. Set aside.
- Remove the tray with potatoes from the oven after 15 minutes and evenly distribute the leek and onions among the dishes. Combine with the potatoes and return to the oven for 10 minutes.
- Remove from the oven and evenly distribute the lobster pieces among the dishes and combine with the potato mixture. Pour the whisked eggs over each and return to the oven for 5-7 minutes.
- Remove from oven, top with cheese, lobster, parsley and tomato. Serve with a side of arugula salad. Enjoy!
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