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Lobster and Chive Omelette




Source of Recipe


Internet


List of Ingredients




Parmesan Mornay Sauce (4 portions)

3/4 cup heavy cream
1/4 cup parmesan cheese finely grated
1 Tbsp sherry
Salt and white pepper to taste

Reduce heavy cream over medium heat until half cup remains. Whisk in parmesan cheese and sherry. Add salt and pepper to taste. Make a slurry w/1/2 tsp corn starch and 1 tsp water. Mix together and add to reduced mornay sauce. Reserve warm for later use.


3 eggs, beaten
salt and pepper to taste
3 oz lobster meat (preferably fresh)
1 Tbsp chopped chives, long cut

Beat 3 eggs with pinch salt and pepper. Using a non stick pan - add 1 tsp butter or oil. On medium high heat add eggs to pan. As edges start to solidify, using a rubber spatula, pull the edges to the center while letting the uncooked eggs run back out to the edge. Do this several times going around the pan until only a thin layer of uncooked egg remains on top of the omelette that is forming. Flip omelette gently and add warm lobster meat, chives and 2 Tbsp of Parmesan Mornay sauce. Fold over in half. Optional garnish of lobster claw and a crisscross of whole chives.


Recipe