Baked Lobster Omelet

3.97 avg. rating (79% score) - 7 votes

Baked Lobster Omelet

Yield: Serves 8


  • 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


Grease or coat 9x13-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.


Additional Notes:

*Crab meat may be substituted for lobster.

  • Great food. Leftovers at room temperature with a green salad made an excellent lunch.

  • Anonymous

    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.


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