Here’s something special for Sunday Brunch from A Cardinal House in Glastonbury, Connecticut.
Mini Lobster Frittata with Pineapple Mango Salsa  
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 …read more