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


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 saute 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 ½ teaspoon melted butter, and sprinkle with ½ teaspoon Parmesan cheese. Make second omelette in the same way. Brown both under a preheated broiler and serve immediately.

Cooking & Recipes


Serves 2

Preparation Method

Add new comment