Lobster Omelet
By Yankee Magazine|Apr 05 2010|
from the Atlantic Seal Bed & Breakfast, South Freeport, Maine
Yield
Serves 2
Ingredients
6 eggs
1/2 cup cream
3 tablespoons Parmesan cheese
1 teaspoon parsley (optional)
dash salt and pepper
1/2 cup freshly caught, boiled lobster meat
2/3 cup shredded Monterey Jack cheese
fresh vegetables such as zucchini or broccoli, cooked until crisp-tender
Instructions
Combine eggs, cream, Parmesan cheese, parsley if desired, and salt and pepper. Whisk in a blender for 30 seconds. Pour equal amounts into each half of heated, buttered, folding omelet pans. Cover with foil and cook slowly until half set. Tip the pan and gently push setting mixture with a spatula, allowing the liquid portion to run into the pan. Cover and repeat. Add the lobster and Jack cheese and vegetables if desired. Close the pan and finish cooking.
