Looking to make waves and shake up the standard brunch fare? Try this lobster omelet that will awe all who sit at your breakfast table.
- 2 ButcherBox lobster tails
- 3 tablespoons unsalted butter
- ¼ cup celery finely diced
- 4 spears asparagus cut diagonally into 1/2-inch pieces
- ¼ teaspoon Old Bay or seafood seasoning
- ½ tablespoon dill finely chopped
- ½ tablespoon chives finely minced
- ½ tablespoon parsley finely chopped
- Juice of ½ lemon
- 4 eggs
- 2 tablespoons sour cream
- Kosher salt
- Freshly ground black pepper
For the filling:
- Cut the lobster tails in half. Remove lobster meat and cut into a ¾ inch dice.
- Melt 1 tablespoon butter in a pan over medium heat. Add lobster meat, celery, and asparagus. Season with Old Bay and gently cook until lobster meat turns bright orange.
- Take off the heat and toss with dill, chives, parsley, and lemon juice. Set aside.
For the omelette:
- Whisk the eggs and sour cream together in a bowl. Gently melt 1 tablespoon of butter in a nonstick pan over low to medium heat. Add half of the egg mixture and stir in a circular pattern with a heat-proof spatula.
- Shake the pan to keep the eggs level, and scrape down the sides. Continue stirring until shaking the pan no longer levels the eggs.
- Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny parts, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
- Add half of the prepared lobster filling in the middle of the cooked eggs and begin rolling your omelet into thirds with your spatula. Fold the first third of the eggs over your filling and seal by folding the other third over.
- You should end up with an omelet with the seam side up. Gently invert the omelet onto a plate. Repeat for the second omelet.