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1
Preheat the oven to 400F.
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2
Scrub the potato and prick it in several places with a fork.
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3
Place the potato on the oven rack and bake for 40 to 45 minutes, depending on its size.
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4
When the potato is soft, remove it from the oven and set aside to cool.
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5
Reduce the oven temperature to 350F.
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6
Set a colander in the bottom of a deep, wide stockpot and fill the stockpot with water to a depth of about 1 1/2 inches.
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7
Salt the water generously.
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8
Bring the water to a boil over high heat.
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9
When the water boils, place the lobster into the colander.
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10
Cover the pot, lower the heat to a simmer, and steam the lobster for about 15 minutes.
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11
Remove the lobster from the pot and plunge it into cold water to stop the cooking.
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12
Let cool completely.
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13
Once the lobster has cooled, remove the meat and cut it into bite-size pieces.
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14
Set aside.
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15
Without removing its skin, cut the potato in half lengthwise.
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16
Cut each half into 1/2-inch-thick half-moon slices.
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17
Using a whisk or a fork, beat the eggs in a medium bowl until frothy.
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18
Beat in the heavy cream.
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19
Heat 4 tablespoons of the butter in a 10-inch nonstick ovenproof skillet over medium heat.
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20
Add the potato slices and turn the heat to medium-high.
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21
Season with salt and pepper.
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22
Cook the potatoes, continuously flipping them with a spatula, until browned.
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23
Dont worrythe potatoes wont fall apart from all the handling.
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24
Watch carefully and dont allow them to burn.
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25
When the potatoes are nicely browned, add the red onion and corn.
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26
Cook, stirring, for 2 minutes, or until the vegetables are starting to color.
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27
To ensure that the mixture doesnt stick to the bottom of the pan, run a spatula along the edges and bottom to dislodge any vegetables that adhere to the pan.
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28
Add the remaining 4 tablespoons butter to the pan and allow to melt and begin to sizzle.
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29
Add the lobster and parsley.
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30
Season with salt and pepper.
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31
Pour the eggs evenly over the mixture in the pan.
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32
Sprinkle with the Pecorino cheese.
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33
Bake the frittata for 8 to 10 minutes, or until it begins to puff up slightly.
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34
It should still be a little runny in the very center.
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35
Allow the frittata to stand for 5 minutes.
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36
Cut into wedges and serve.
