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    Home » Recipes » Paleo Egg Recipes

    Lobster Omelet

    Last Modified: Apr 19, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    Brunch enthusiasts, foodies, and those with a penchant for ocean delights, gather round – the humble yet luxurious lobster omelet is the star of our culinary show today.

    Lobster Omelet on a round wood cutting board
    Jump to:
    • Lobster Omelet
    • Ingredients
    • How to Make Lobster Omelet
    • More Egg Recipes
    • 📖 Recipe

    Lobster Omelet

    A dish that marries the opulence of lobster to the comfort of eggs, it fits seamlessly into both a lazy Sunday brunch at home and the menu of the swankiest coastal restaurants. The lobster omelet, with its roots likely embedded in coastal regions blessed with bountiful seafood, reflects the sea-to-table ethos embraced by communities worldwide. What might have begun as a simple egg dish enhanced with the leftover riches of a lobster boil has transformed into a decadent staple of upscale brunch menus.

    Complementing your lobster omelette with the right side dishes can transform a simple brunch into a sumptuous feast. Aromatic, lightly dressed greens such as arugula or baby spinach offer a peppery contrast to the richness of the lobster. For a heartier companion, consider roasted Dijon and Pecan Asparagus or sautéed Mushroom Salad, which both introduce an earthy element that pairs beautifully with the delicate seafood.

    Ingredients

    Serves: 1 Prep Time: 15 minutes Cook Time: 15 minutes

    • 1 lobster, about 1 lb
    • 3 eggs
    • 3 tablespoon coconut milk
    • 3 teaspoon fresh dill, minced
    • Cooking fat
    • Sea salt and freshly ground black pepper to taste

    How to Make Lobster Omelet

    Plunge your lobster in a large pot of boiling water until red and cooked, about 8 to 10 minutes. Remove from the boiling water and let cool enough to be handled.

    Crack the claws and knuckles, remove the meat and set aside. Remove the tail meat in a single piece and set aside.

    Whisk the eggs with the coconut milk and dill in a bowl. Season to taste with sea salt and freshly ground black pepper;

    Heat a non-stick skillet over a medium heat, add 1 tablespoon cooking fat and pour the egg mixture into the skillet.

    Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.

    When almost set on top, add the lobster’s claw and knuckle meat and fold the omelet in half and cook, covered, for another minute.

    Serve the omelet topped with slices of the lobster’s tail meat.

    More Egg Recipes

    If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

    • Egg in a Jar
    • Pickled Eggs
    • Egg Drop Soup
    • Egg and Avocado Salad
    • Egg Fu Young
    • One-Pan Egg and Vegetable Breakfast
    • Egg and Vegetable Muffin Cups

    📖 Recipe

    closeup of a Lobster Omelet on a wood round cutting board

    Lobster Omelet

    The lobster omelet marries the elegance of lobster with the comforting simplicity of eggs, creating a dish that is both refined and satisfying.
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    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Breakfast
    Cuisine American
    Servings 1 person
    Calories 375 kcal

    Ingredients
      

    • 1 lobster about 1 lb
    • 3 eggs
    • 3 tablespoon coconut milk
    • 3 teaspoon fresh dill minced
    • Cooking fat
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Plunge your lobster in a large pot of boiling water until red and cooked, about 8 to 10 minutes. Remove from the boiling water and let cool enough to be handled.
      1 lobster
    • Crack the claws and knuckles, remove the meat and set aside. Remove the tail meat in a single piece and set aside.
    • Whisk the eggs with the coconut milk and dill in a bowl. Season to taste with sea salt and freshly ground black pepper;
      3 eggs, 3 tablespoon coconut milk, 3 teaspoon fresh dill, Sea salt and freshly ground black pepper to taste
    • Heat a non-stick skillet over a medium heat, add 1 tablespoon cooking fat and pour the egg mixture into the skillet.
      Cooking fat
    • Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
    • When almost set on top, add the lobster’s claw and knuckle meat and fold the omelet in half and cook, covered, for another minute.
    • Serve the omelet topped with slices of the lobster’s tail meat.

    Nutrition

    Calories: 375kcalCarbohydrates: 2gProtein: 38gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 651mgSodium: 726mgPotassium: 535mgFiber: 0.01gSugar: 0.5gVitamin A: 741IUVitamin C: 1mgCalcium: 188mgIron: 4mg
    Keyword lobster, omelet, omelette, seafood
    Tried this recipe?Let us know how it was!

    More Paleo Egg Recipes

    • closeup of a yellow egg tray with Deviled eggs with bacon bits filling it
      Deviled Eggs with Bacon Bits
    • Smoked Salmon Omelet on a light blue plate with a sprig of green garnish
      Smoked Salmon Omelet
    • closeup of a Berry Omelet with blackberries and raspberries spilling out
      Berry Omelet
    • open-face omelet with sausage crust on a plate
      Omelet with Sausage Crust

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    Filed Under: Paleo Egg Recipes, Paleo Fish and Seafood Recipes Tagged With: lobster, omelet, omelette

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