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.