Food
Baked Lobster Omelet
By Yankee Magazine|Apr 21 2002|
Credit:
Yield
Serves 8
Ingredients
8 eggs
6 slices Italian or white bread, cubed with crusts
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
3 cups milk
2 cups cooked lobster meat* cut into bite-size pieces
1-1/2 cups finely shredded mozzarella cheese
Instructions
Grease or coat 9×13-inch glass dish with vegetable spray. In large bowl, whisk eggs lightly, add cubed bread; mix in salt, pepper, dry mustard, and milk; stir in lobster and cheese. Pour into dish, cover and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F. Bake uncovered for 50 to 60 minutes, or until golden brown. Serve hot.
Notes
*Crab meat may be substituted for lobster.
This recipe was very easy to prepare and scrumptious to eat. I used crabmeat instead of lobster (the imitation kind) and it was wonderful. You can also cut the recipe in half for fewer people.
Great food. Leftovers at room temperature with a green salad made an excellent lunch.