LOBSTER OMELET
This is the perfect brunch dish. The key is cooking the eggs in lobster butter for an amazing seafood flavor. Make sure you let the butter get cold before cooking with it otherwise it will melt too quickly, causing the eggs to brown.
Ingredients
3 large eggs
1 tbsp lobster prepared lobster butter (recipe below)
3 oz knuckle and tail prepared lobster meat, roughly chopped
¼ cup pepper jack cheese, shredded
½ teas freshly cracked black pepper
½ teas kosher salt
1 tbsp chives, minced
LOBSTER BUTTER
1 stick unsalted butter, softened
2 tablespoons lobster soup base
Place softened butter and lobster base together into the bowl of a mixer fitted with a paddle attachment. Mix on medium speed until completely mix together, about 3-4 minutes. Scrape contents out of the mixer with a rubber spatula into a mixing bowl and place into the refrigerator while you prepare the omelet.
FOR THE OMELET
Pre-heat oven to 350.
Crack eggs in a small mixing bowl. Using a fork, break yolks and beat until whites and yolks are completely mixed together and are a thin liquid consistency.
Place a medium sized non-stick skillet on the stove over medium high heat. Add 1 tbsp of lobster butter to the pan and let it melt. Add lobster meat then pour egg mixture into the pan and do not stir for about 30 seconds-1 minute, allowing eggs to set. Add salt.
Once your eggs start to set gently, start dragging a rubber spatula all the way through the omelet from all sides (forming large curds); this ensures that the raw parts of the egg gets cooked. You also want to work quickly so the bottom of your omelet does not burn/brown. Once your eggs are mostly set and curds are formed, flip your omelet over. If you haven’t achieved flipping status quite yet you can always let your omelet finish cooking in the oven for 3-4 minutes.
Once your omelet is finished cooking, sprinkle cheese and chives across the entire omelet. Using your rubber spatula, fold the omelet in half over filling.
