LOBSTER OMELETTE RECIPES
LOBSTER OMELETTE | GOURMET TRAVELLER
Steps:
- Whisk eggs, cream and chives in a bowl until combined, season to taste and set aside.
- Split lobster lengthways, remove tail meat. Remove intestinal tract and discard, coarsely chop meat and set aside (you’ll need 150gm). Preheat oven to 180C. Melt butter and oil in a 25cm-diameter ovenproof frying pan, add meat and sauté over medium heat until opaque (1-2 minutes). Transfer to a warm plate, return pan to heat.
- Pour egg mixture into pan and cook until just starting to set (20-30 seconds). Draw cooked egg into centre of pan with a wooden spoon or spatula, tipping pan to allow uncooked mixture to flow into spaces. Transfer to oven and bake until top is almost set (1-2 minutes), then place lobster meat, crème fraîche and watercress along centre of omelette and roll to enclose. Cut into four pieces and serve immediately.
Nutrition Facts : ServingSize Serves 4
MAINE LOBSTER OMELETTE FROM SCRAMBLED » GORDON RAMSAY.COM
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