Lobster Omelet Recipe

Lobster Omelet

Ingredients

• 8 eggs
• Coarse salt, freshly ground black pepper, to taste
• 1 1/2 cups chopped, cooked fresh lobster meat, warm, divided
• 2 tablespoons butter
• 4 fresh lobster claws, meat only, shell discarded
• 2 cups fresh arugula
• 1/2 teaspoon white balsamic vinaigrette

Instructions

1. Put oven rack in middle position; preheat oven to 200F.
2. Stir together sour cream, chives and lemon juice; cover and refrigerate until ready to use.
3. Blanch asparagus in boiling, salted water until just tender, 2-3 minutes.
4. Drain and set aside.
5. Whisk 2 eggs; season with salt and pepper.
6. Melt 1/2 tablespoon butter in a medium nonstick skillet on medium heat.
7. Pour eggs into an even layer in skillet. (If you're in need of a new skillet check out this #1 best selling skillet)
8. Cook, lifting up cooked egg around the edges with a heatproof spatula, letting raw egg flow underneath, until eggs are cooked.
9. Once eggs are cooked, place 1/4 of lobster meat and 1/4 of asparagus in center of omelet. Carefully fold one-third of egg over filling, then slide omelet out of skillet onto a plate, folding again, creating a roll.
10. Place omelet seam-side down on plate.
11. Place plate with omelet on a baking sheet and place in oven to keep warm.
12. Repeat process with remaining eggs, lobster and asparagus, creating 4 omelets.
13. Drizzle chive cream over omelets.
14. Place 1 lobster claw on top of each omelet.
15. Toss arugula with vinaigrette and serve dressed greens alongside omelets.