Lobster Omelette
Fish tales
Magazine

Lobster omelette

Recipe (lunch, starter)

This is a very special breakfast, a beautiful omelette with sustainable caught LOBSTER! If you want to make your loved-ones day, you should definitely wake them up with this mouthwatering omelette. Seafood for breakfast isn’t that weird as it sounds, and you could easily replace this lobster with shrimp, crab or langoustines.

  • 1

    Crack the eggs in a bowl and add salt and pepper. Beat up the eggs with a whisk.

    If you have a whole lobster, take off the tail. You can use the rest of the lobster for other delicious dishes.

    Cut the tail open and pull out the lobster meat. Make sure to remove the brown vein in the tail. Chop the lobster meat in chunks.

  • 2

    Finely cut the chives.
    Add a lump of butter and a bit of vegetable oil to a frying-pan on medium-high heat.
    When the butter is sizzling and the pan is hot, add the eggs.

  • 3

    Add the lobster when the eggs are cooked for 70%.
    Add the chives and fold the omelette.
    Serve it immediately with some toast.
    You're omelette is ready!

(Photo: David Loftus)

Ingredients

  • - 3 eggs

  • - pepper and salt

  • - handful of chives

  • - cooked lobster (tail)

  • - lump of butter

  • - 1 tbsp oil

  • - toast

  • 15
  • 1 persons