Lobster Omelette

by Doc-G on January 3, 2014

Almost every New Years Eve, we eat Lobster and on new years day, there is usually a few leftovers including a little bit of Lobster. Whilst this dish uses Lobster tail, you can use any Lobster meat that is leftover or alternatively you could buy it especially for this dish. A cheaper way to make this would be to buy the body only and use the meat from the legs although this would require a lot of patient ‘picking’. The reward for this though is that you could use the leftover shells to make bisque.

This has so far been my most favourite way to enjoy leftover Lobster as a ‘before lunch’ dish and has been developed over a couple of years to this current iteration. It is also a nice way of making a little bit of Lobster go a bit further. Everyone who has tried this dish say it is the best omelette they have ever had which kind of makes me a little bit proud.

This dish is a little like a stir fry in that it is best to prepare everything first before you do any cooking with the final ‘cooking’ bit being the very last thing you do before eating. My description below for the omelette is not exceptional but is my way of describing how I make an omelette. I’m sure any basic cook book can describe how you make an omelette if you find my method confusing.

3 Eggs
Dash of water
Dash of Salt
1/2 Large Lobster Tail (Cooked).
1/2 Spring Onion
1/2 Chilli (or as much as you can handle!)
4 table Spoons Ponzu Sauce
Vegetable Oil

Serves 2 people as a starter or ‘light brunch’ or 1 hungry person.

Crack eggs into a bowl and whisk with a fork until fully combined. Add a dash of water and a dash of salt and whisk again until fully combined. Cut Chilli and Spring Onion into thin slices and Lobster into small chunks. Add a table spoon or so of oil to a small frying pan and on a moderate heat fry the Chilli and Spring Onion just for a minute or two until just starting to soften and add the Lobster meat and gently fry until warmed through.

In a separate frying pan, heat 2 tablespoons of oil and heat the pan until very hot. Pour over the egg mixture and using a fork draw the ‘cooked bits’ of egg into the centre of the pan whilst moving the pan to allow raw egg mixture to continue to cover the pan. Stop ‘drawing in’ the egg mixture when it appears that you don’t have enough left to cover the pan (but ensure the whole of the bottom of the pan is fully covered). When approximately 90% of the egg mixture has cooked (but is still a bit ‘wet’), turn off the heat. The omelette will continue cooking in the hot pan but won’t become too dry this way. Add the Lobster meat, spring onion and chilli mixture over half of the omelette. Fold over the ‘non-covered’ half of the omelette and slide the omelette onto a serving plate.

Drizzle over Ponzu sauce and serve immediately.

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