Lobster Omelet


1. Whisk eggs, milk, basil, salt and pepper together in a
2. In a 7″ omelet pan or non-stick pan of your choice melt
    1 Tbsp butter (per omelet) over medium heat.  In
    melted butter, sauté 1/4 of the lobster, 1/4 scallion, 1/4
    tomato.  Once lobster is cooked, flatten ingredients out
    in the bottom of the pan.
3. Add 1/4 of the egg mixture on top of sautéed      
     ingredients.  Shake the pan gently once in a while
     ensuring the omelet is moving freely in the pan.  With a
     rubber spatula lift the edge of the omelet and tilt pan
     slightly to allow uncooked egg mixture to run under the
     omelet.  Continue to shake pan until you can feel
     omelet sliding freely over the pan surface.
4.  Once there is no uncooked egg left on the surface fold
      omelet in half with rubber spatula and place on plate.

5. Place omelet on round plate and serve with garden

Appetizer, Entreé
Serves: 4

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