Return to Content

Baked Lobster Omelet

Baked Lobster Omelet
9 votes, 3.87 avg. rating (77% score)
Print Friendly

Yield: Serves 8

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Photo/Art by Aimee Seavey


  • 8 eggs
  • 6 slices Italian or white bread, cubed with crusts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 3 cups milk
  • 2 cups cooked lobster meat* cut into bite-size pieces
  • 1-1/2 cups finely shredded mozzarella cheese


Grease or coat 9x13-inch glass dish with vegetable spray. In large bowl, whisk eggs lightly, add cubed bread; mix in salt, pepper, dry mustard, and milk; stir in lobster and cheese. Pour into dish, cover and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F. Bake uncovered for 50 to 60 minutes, or until golden brown. Serve hot.


Additional Notes:

*Crab meat may be substituted for lobster.
Updated Sunday, April 21st, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

2 Responses to Baked Lobster Omelet

  1. Anonymous November 1, 2006 at 10:37 am #

    This recipe was very easy to prepare and scrumptious to eat. I used crabmeat instead of lobster (the imitation kind) and it was wonderful. You can also cut the recipe in half for fewer people.

  2. barbara tibbetts January 25, 2012 at 8:42 am #

    Great food. Leftovers at room temperature with a green salad made an excellent lunch.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111