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
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
Lobster Omelet
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.
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