3 T grape seed oil*
8-oz sliced lobster meat and roe (2 1/2 lobster tails)
1/4 oz dried dulse
1/4 C chopped scallions (1 scallion)
1/3 C diced onions (1 small onion)
1 t fresh thyme leaves
1/2 t toasted sesame seeds (optional)
6 large eggs
4 T 2% milk (you may use skim, 1% milk or even whole milk)
Salt and black pepper to taste
Thin slices of cheddar or any mild cheese (optional)
Sprigs of fresh thyme, dulse, or scallions, garnish (optional)
1) Heat 1 T oil in a medium size pan over high heat.
2) Add onion, scallion and sauté for 1 minute or until onion is translucent.
3) Turn heat down to medium high, add lobster meat, dulse and thyme, cook for 1 minute, remove contents and reserve in a dish.
4) Wipe down the pan with a clean paper towel.
5) In a small bowl mix 3 eggs, 2 T milk, add a pinch of salt and a pinch of pepper.
6) Heat the pan with 1 T oil over medium high heat, coat the pan with oil including the side of the pan well.
7) Add the egg mixture to the pan and cook for 30 seconds.
8) Spread 1/2 of the lobster mixture, 1/4 t of the sesame seeds, and cheddar over the pan, cover the pan and cook for 1-2 minutes.
9) Uncover the pan, fold half of the omelette over (so it looks like a half moon), cook for 2-3 minutes.
10) Repeat the procedure for the second omelette.
11) Garnish with sprigs of fresh thyme, dulse or chopped scallions.
|add egg mixture, lobster mixture,|
sesame seeds, and cheddar
*Instead of lobster meat you can use shrimp or crawfish. Instead of sea vegetables you can add land vegetables instead. Sliced button mushrooms and baby spinach are a nice combination that I often like to add in my omelettes.
*The photo above "breakfast inspiration" was one of my egg pieces that had been in several exhibitions in 2011, including a juried show at the Sheafe Warehouse (NH Art Association), Portsmouth, NH.