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INGREDIENTS
For the lobster
- 1 lobster, cooked and shelled
- 45 ml (3 tablespoons) butter
- 2 green onions, chopped
- Salt and pepper
For the omelette
- 30 ml (2 tablespoons) butter
- 1/2 lb (225 g) button mushrooms
- 1 shallot, minced
- 30 ml (2 tablespoons) chive, chopped
- 30 ml (2 tablespoons) parsley, chopped
- 125 ml (1/2 cup) veal stock
- 8 eggs
- 30 ml (2 tablespoons) milk
- 15 ml (1 tablespoon) canola oil
- 250 ml (1 cup) cheddar cheese, grated
- Salt and pepper
PREPARATION
For the lobster
- In a skillet, melt butter. Add garlic and lobster and sautee for 1 minute. Season with salt and pepper. Keep warm.
- In another pan, heat butter and sautee the mushrooms with shallots. Add veal stock and continue cooking for 2 minutes. Add herbs. Season with salt and pepper. Set aside.
For the omelette
- In a bowl, whisk the eggs and milk. Season with salt and pepper. Using a non-sticking frying pan, heat the oil and pour the egg mixture onto the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add cheese, mushroom mixture and lobster.
- Once the cheese is melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with more lobster meat on top.
