|
Lobster Omelet
6 eggs
1/2 c. cream
3 tbsp. Parmesan cheese
1 tsp. parsley (optional)
Dash salt and pepper
1/2 c. cooked lobster meat
2/3 c. shredded Monterey Jack cheese
Fresh vegetables such as zucchini or broccoli, cooked until crisp-tender
Combine eggs, cream, Parmesan cheese, parsley if desired,
salt and pepper. Whisk in blender for 30 seconds. Pour equal amounts
into each half of heated, buttered, folding omelet pans. Cover with
foil and cook slowly until half set. Tip the pan and gently push
setting mixture with a spatula, allowing the liquid portion to run into
the pan. Cover and repeat. Add the lobster and Jack cheese and
vegetables if desired. Close the pan and finish cooking. Serves 2.
Growing up we ate a lot of lobster. My grandfather was a fisherman, so
we ate fish of some sort at least 6 days a week. We used to make this
with the meat from the legs, which no one else wanted to pick out,
because it was time consuming, the body has quite a bit of meat also,
so don't throw out the leftover carcass! There's still enough meat in
their to make omelets...and you can make a newburg sauce to go over the
top of this.
|
|
