Lobster Omelet

From Yankee Magazine

Fish and Seafood Recipes | Eggs Recipes

Yield: Serves 2

from the Atlantic Seal Bed & Breakfast, South Freeport, Maine

• 6 eggs
• 1/2 cup cream
• 3 tablespoons Parmesan cheese
• 1 teaspoon parsley (optional)
• dash salt and pepper
• 1/2 cup freshly caught, boiled lobster meat
• 2/3 cup shredded Monterey Jack cheese
• fresh vegetables such as zucchini or broccoli, cooked until crisp-tender

Combine eggs, cream, Parmesan cheese, parsley if desired, and salt and pepper. Whisk in a 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.

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