Our Favorite Hamptons Hotels' Recipes
 Mill House Inn

Baker House 1650 - Ricotta Pancakes
Baron's Cove - Seared Sea Scallops
Mill House Inn - Lobster Frittata
​White Fences Inn - Nutella Muffins

Mill House Inn

Mill House Inn - Lobster Frittata

Mill House Inn - Lobster Frittata
 The Frittata (One Serving)

• 1 tbs. olive oil
• 1 tbs. shallots, finely chopped
• 1 tbs. roasted red peppers, diced
• 1/3 cup asparagus, diced and blanched
• 3 whole eggs
• 2 oz. lobster glacé (see below)
• 1 tbs. cream
• fresh chopped chives, parsley, and tarragon, pinch sea salt & cayenne pepper

The Potatoes

• 2 strips bacon, diced
• 2 tbs. sweet onion, diced
• ½ cup diced potatoes, par-boiled
• parsley, salt & pepper

Lobster & Glacé

• meat from ½ lobster [cooked and shelled]
• 2 oz. lobster glacé (see below)
• 2 tbs. butter
• pinch salt and pepper

The Stove

• Gently warm oil in a sauté pan, add shallots, stir until wilted, add asparagus and roasted pepper.
• In second pan render bacon. Then add onion with diced potato and sauté until potato is golden; add parsley and keep warm.
• Beat eggs with cream, 2 oz. lobster glacé, salt, pepper and herbs.
• Add egg mixture to pan with shallot, peppers and asparagus. Stir well to combine, place in oven preheated to 400° bake until set, approx. 10-12 minutes; remove & keep warm.
• In small sauté pan heat lobster glacé, then add butter a bit at a time, whisk until butter is fully incorporated. Taking care to use med-low heat so sauce does not break. Add Lobster, warm and season to taste.

On the Plate

1. To warm plate add a kitchen spoon of potatoes
2. Place frittata on top of potatoes
3. Arrange lobster and asparagus on top of frittata
4. Sauce with lobster glacé, garnish with crème fraiche, chives & parsley

Prior Lobster Preparation

• Cook lobsters in boiling water and remove meat from shells, reserve water and shells for stock. Lobster meat will be reheated later, please take care to undercook. Chill and reserve.

Lobster Stock

• 4 Lobster Carcasses
• 2 Tbs. Olive Oil
• 1 carrot, chopped
• 2 celery rib, chopped
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 bay Leaf
• 1 fresh thyme
• 2 cups white wine
• 2 cups fresh tomatoes chopped
• Water to cover as needed, include water from cooking lobsters

Lobster Glacé Preparation
Please use stainless steel saucepots and very low heat.

• Wash lobster carcasses well removing the grain sac (brain) and roe. Additional shells from lobster meat preparation may be added.
• Heat oil in heavy 8 qt. stockpot.
• Stir in the lobster carcasses and cook until most of the liquid has cooked out.
• Stir in the carrot, celery, garlic, bay leaf, and thyme. Cook at a moderate heat until softened.
• Deglaze with wine, then add tomato, lobster broth and water.
• Bring to a boil, then reduce to a very low simmer for 45 minutes.
• Strain stock through a cheesecloth-lined fine sieve; discard solids.
• Return stock to low heat for about an hour, desired yield is 4 cups glacé
• Cool glacé and refrigerate up to 4 days or freeze up to 3 months.

Mill House Inn

Lobster Frittata