Lobster Omelette

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Lobster Omelette

Keep the accompaniments to this extraordinary omelette simple. Cooked spinach or grilled tomatoes and French bread would go well with it. –English Meadows Inn, Kennebunk, Maine

Yield: Serves 2


  • 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


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 and serve immediately.

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