Lobster Omelette
Made with fresh lobster, scallions, mushrooms, Parmesan, and dry white wine, this lobster omelette recipe is deliciously decadent.
This delicious lobster omelette recipes came to us from the English Meadows Inn in Kennebunk, Maine, along with the following advice. “Keep the accompaniments to this extraordinary lobster omelette simple. Cooked spinach or grilled tomatoes and French bread would go well.”
Yield:
Serves 2Ingredients
1 tablespoon butter
2 shallots or scallions
2 mushrooms, thinly sliced
1 tablespoon flour
1 teaspoon tomato paste
1/2 cup dry white wine
2 tablespoons whipping cream
1 cup canned or fresh lobster
4 eggs
Pinch salt
2 tablespoons butter
1 teaspoon melted butter
1 teaspoon grated Parmesan cheese
Instructions
Melt 1 tablespoon butter and sauté shallots until softened, then add mushrooms. Stir in flour and tomato paste, gradually add wine and cream, and fold in cleaned lobster.
Prepare omelettes, using 2 eggs beaten with pinch of salt for each. Melt 1 tablespoon butter in omelette pan, pour in beaten eggs, and cook until surface sets. Place half of the lobster mixture on omelette, fold over, brush surface with 1/2 teaspoon melted butter, and sprinkle with 1/2 teaspoon Parmesan cheese.
Make second omelette in the same way. Brown both under a preheated broiler. Serve the finished lobster omelettes immediately.
