Maine Lobster Omelette from Scrambled
Ingredients
Seaweed Butter:
- ½ cup (115g) unsalted butter, room temperature
- 2 tablespoons edible seaweed, such as red wakame or dulse, rehydrated and chopped
- 2 tablespoons tarragon leaves, finely chopped
- zest of 1 lemon
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
Omelette:
- 1 red onion, diced
- 1 fresno chili, finely diced
- 2 cloves garlic, thinly sliced
- Seaweed Butter
- 1 ½ cups lobster meat, cut into large chunks
- 5 heirloom cherry tomatoes, sliced in half
- Small handful of chives, thinly sliced
- 5 eggs
- 2 tablespoons mascarpone cheese
- 1 lemon
Cooking instructions
- Set a large nonstick skillet over medium high heat and add a couple teaspoons of olive oil. Add about 3 tablespoons of Seaweed Butter and let foam briefly. Add the onion, chili and garlic and toss to combine. Lower the heat, add lobster meat and cook gently for a moment.
- Add the tomatoes and toss. Taste for seasoning then transfer the mixture to a bowl along with the chives and mix.
- Crack the eggs into a separate bowl and lightly whisk. Add another tablespoon or so of the seaweed butter, then pour into the skillet over medium heat. Stir vigorously with a spatula.
- Once the eggs start to cook through, remove from heat and flatten them out with the spatula and gently spoon the lobster mixture in a line down the center of the eggs. Dollop mascarpone on top of the lobster mix, then zest the lemon directly over the mix.
- To serve, tilt the pan up and begin to fold the sides of the eggs up and over the lobster mixture. Once folded, lift a plate up toward the pan and let the omelette flip itself out onto the plate so that the mix is completely covered by the eggs and everything is tucked in nicely. Serve immediately and picture yourself dining under a rocky coastal lighthouse.