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
Ingredients
Instructions
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.
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