Lynn Archer's Lobster Fiddlehead Frittata

9:00 AM, May 17, 2013   |    comments
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Lynn Archer's Lobster Fiddlehead Frittata

4 eggs beaten frothy with a tbls water an a little s&p.
Pour into a hot buttered omelet pan, making an omelet, flipping once.
Top with sautéed Lobster Meat & lightly steamed Fiddleheads.
Cover generously with warm Hollandaise .
You can use Asparagus or Broccoli in substitution if you don't have Fiddleheads

Hollandaise Sauce

Combine 3 egg yolks and a 1/4 cup of water over VERY low heat. Beat in 2 or 3 tablespoons of fresh lemon juice. BEAT with whisk adding a tablespoon at a time of 1/2 stick of butter. Beating with a whisk over the very low heat gives it a chance to thicken and not break. I like mine more lemony than some folks so more often than not I add alittle more juice at the end of cooking time and a little salt.

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