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
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.