Best lobster roll in the city? Tough decision. New York slings a mean lobster roll. Among the meanest: Luke’s Lobster, a delightful urban shack that holds true to its Maine roots. Real Maine Food, a new cookbook by Luke’s Lobster owners Luke Holden and Ben Conniff, showcases recipes by the folks who invented this briny summer treat. Swap lobster for fresh, sweet, meaty crab in this seasonal summer frittata.
The frittata is an Italian dish (Marcella Hazan’s onion frittata was one of the first recipes Ben learned as a kid) that’s similar to an omelet but, in our opinion, better and easier. The cheese and fillings are evenly distributed throughout the fluffy egg base rather than sandwiched in the middle, and there’s no messy flipping involved. It’s another perfect vehicle for our love affair with crab and corn, along with a nice sharp cheddar.
- 2 1/2 tablespoons butter
- 1/2 cup chopped green bell pepper
- 1 cup chopped onion
- 1 cup corn, (fresh off the cob or frozen)
- 5 large eggs
- 1/2 cup heavy cream
- 3/4 cup grated sharp cheddar cheese
- 1/2 pound lump Maine Jonah crabmeat (or other crab if Jonah is unavailable)
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon paprika
- freshly ground pepper
For the frittata
Preheat the oven to 350°F degrees. Set a 12-inch, oven-safe cast-iron pan over low heat. Melt 1⁄2 tablespoon of the butter in the pan, then add the peppers and onions. Sauté until onions are reduced and start to turn golden. Remove from heat and let cool.
Melt another tablespoon of butter in a saucepan or microwave. In a small mixing bowl, toss the melted butter with the corn until kernels are evenly coated. Spread the kernels on a rimmed baking sheet. Roast the corn until the kernels start to brown and smell sweet, about 20 minutes. Remove and let cool.
Beat the eggs in a large mixing bowl. Add the heavy cream and beat vigorously with a whisk for 1 minute.
Fold in the cheese and crab, then add the peppers, onions, corn, and seasonings.
Heat the frying pan over medium heat and preheat the broiler. Melt the last tablespoon of butter. When melted, pour in the egg mixture and make sure the ingredients are spread evenly over the bottom of the pan. Let cook until the bottom of the frittata is set, but the top is still moist and eggy, 3 to 4 minutes.
Remove from the stovetop and place under the broiler. Broil until the top of the frittata is set and golden brown, 2 to 3 minutes.
Slice and serve in the pan, or if you’re adventurous, loosen the bottom of the frittata from the pan with a spatula and flip the frittata upside down onto a cutting board to serve.