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Mini Lobster Frattata with Pineapple Mango Salsa [rate this recipe]
Ingredients:

MINI LOBSTER FRITTATA
(Makes four Frittatas)

• 8 oz Lobster meat, Knuckles and Claws, chopped
• 4oz cream cheese
• 6 eggs, whipped
• tsp chives, chopped
• Salt and pepper to taste


PINEAPPLE MANGO SALSA

• 8oz fresh pineapple, finely diced
• 4oz fresh mango, finely diced
• TBS finely diced red bell pepper
• tsp chopped fresh cilantro
• TBS vegetable oil
• Salt and pepper to taste
Directions:

Spray muffin pan with nonstick spray. Take ¼ of chopped lobster meat and combine with ¼ of cream cheese and place in muffin pan. Repeat four times. Add ¼ of whipped eggs to each of the four muffin pans. Top with chopped chives. Salt and pepper to taste. Set entire muffin pan in a water bath and place on middle rack of a 400 degree preheated oven and bake for 15 minutes, or until egg is set. Remove from oven and let sit for 5 minutes before removing from muffin pan. Place in a serving plate and garnish with pineapple mango salsa.


 
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Accommodations
Rate: $135-$245
Rooms: 3
Handicap Accessible (limited)
Children ages 12+
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