For a weekend brunch that is sure to please, choose a lobster omelette. With leftover lobster tails from a family dinner, it was a treat to throw this meal together.
Lobster Omelet, one large serving
3 eggs
1 pinch salt and pepper
1 Tbsp butter
1/2 Tbsp shallot, finely chopped
1 tsp garlic, minced
2 cooked lobster tails, one cubed and one left whole
Parmigiano Reggiano
3 slices avocado
3 sprigs cilantro, chopped
Directions:
In a large mixing bowl, whisk eggs with salt and pepper.
In a large fry pan on medium-high heat, melt butter. Add shallot and garlic and cook until translucent.
Add eggs. Reduce heat to low, make slices into the egg to make sure the top is cooking too and cover for 3-4 minutes.
Add cheese evenly on half of omelet. Then add lobster meat. Fold omelet in half. Flip a couple of times if needed and turn off heat.
Plate with sliced avocado and 1 lobster tail. Sprinkle with cilantro and extra Parmigiano Reggiano if desired. Serve.