Looking forward to Fourth of July? It’s technically not until Monday, but celebrations are getting well underway in America this weekend and we’re getting a bit of a headstart with this utterly delicious recipe from Carol Hilker’s latest book, Breakfast for Dinner! You are welcome.
Maine Lobster Omelette
According to food lore, the omelette has been around since the 16th century. Since then, many variations have emerged, from the ham, green pepper and onion combination in a Denver omelette to khagineh, an Iranian version in which eggs are beaten with sugar. The lobster omelette is popular on the East coast of the US, and is especially decadent when served with truffle-hollandaise sauce.
170 g fresh lobster meat, chopped
10 g unsalted butter
sea salt and ground black pepper
115 g tomatoes, chopped
1 teaspoon chives, chopped
3 egg yolks
60 ml water
2 tablespoons freshly squeezed lemon juice
115 g cold, unsalted butter, cut into pieces
1⁄4 teaspoon sea salt
a pinch of freshly ground black pepper
a pinch of paprika
a drizzle of truffle oil
1 chive, chopped, to garnish
Preheat an oven to 110°C (225°F) Gas 1⁄4.
To make the truffle hollandaise, whisk the egg yolks, water and lemon juice in a small saucepan until blended. Cook over very low heat, stirring constantly, until the mixture bubbles at the edges. Stir in the butter, a piece at a time, until it has melted and until the sauce has thickened. Remove from the heat immediately and stir in the salt, pepper, paprika and truffle oil. Transfer the sauce to a small pot, ready to serve.
Whisk the eggs together, then separate the mixture into two bowls and set aside.
Spread the lobster onto an oven-proof dish and place in the preheated oven for 5 minutes.
Over medium heat, warm a medium to large non-stick frying pan/skillet and add half the butter. As the butter melts, season one portion of the eggs with salt and black pepper. Add this egg mixture to the heated frying pan and stir gently with a spatula.
As the eggs start to set, add half the chopped lobster, half the tomatoes and half the chives to the eggs and stir gently. Stop stirring and allow them to form for 1–2 minutes. Fold the omelette and slide it out onto a warm plate. Place the plate in the oven to keep the omelette warm. Repeat the same process for the second omelette. Serve immediately with the truffle hollandaise on the side.