Perhaps the most decadent breakfast or brunch dish imaginable, but for those who really want to impress this really is a recipe to try. The soft lobster meat, together with the rich vanilla and savory chives, make this dish a real flavor bomb by using just a few ingredients. If you want to replace the lobster, go for either crab or shrimp.
Bring a large pot of water to boil. Cut the head of the lobsters just behind the eyes with a sharp knife, put both immediately in the boiling water and put the lid on the pan. Allow the lobsters to cook over low to medium heat for 5 minutes. Then remove them from the water and briefly rinse the lobsters under cold flowing water.
Break the tail of each lobster and carefully remove the meat from the dish so that the tail meat stays intact. Put aside. Also crack the legs, take out the meat with a lobster fork and put it in a bowl. Keep the tails and the loose meat separate.
Put the eggs in a bowl, add the vanilla and beat with a whisk until everything is mixed well. Season with salt and pepper.
Divide the egg into four portions to bake an omelette per person or prepare the whole in one pan.
Heat a large frying pan over low heat and let the butter melt. Bake the vanilla omelette - in one go or in portions - until the eggs are almost done, but still creamy. Add the loose lobster meat at ¾ of the cooking process and carefully stir the egg a few times.
Meanwhile, cut the lobster tails into medallions. Divide the vanilla omelette over four plates, place on each ¼ of the medallions and sprinkle with fresh chives. Serve on or with a slice of toasted sourdough bread.
- 2 lobsters, 400-500 g each
- 12 eggs
- 1 vanilla pod, marrow removed
- ½ bunch of chives, finely chopped
- salt & pepper
- 20 g butter
- 4 slices of bread