Lobster Omelette Recipe

Prep lobster

If using refrigerated cooked lobster, pat the lobster meat dry with paper towels and chop into bite-size pieces (about 1/2-inch). Toss lobster with 1 tsp olive oil, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper; set aside to marinate briefly while other components cook.

Cook vegetables

Heat a nonstick skillet over medium heat. Add 1 tsp olive oil. Add minced shallot and cook 30–45 seconds until fragrant. Add sliced mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add halved cherry tomatoes and cook 1–2 minutes just until warmed and skins soften. Season vegetables with a pinch of salt and pepper. Transfer vegetables to a small bowl and set aside.

Whisk eggs, 2 tbs milk, 1 tsp salt, and 1/2 tsp black pepper in a bowl until frothy and well combined. This adds lightness to the omelette.

Place a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown (about 30 seconds). Swirl skillet to coat.

Pour the beaten eggs into the skillet. Let eggs set undisturbed for 10–15 seconds, then using a silicone spatula, gently push cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat for 1–1.5 minutes until eggs are mostly set but top remains slightly glossy.

When eggs are nearly set, distribute the cooked mushrooms and tomatoes evenly over one half of the omelette. Scatter chopped lobster meat across the same half, then sprinkle the shredded white cheddar evenly on top. Sprinkle sliced chives over the filling.

Use the spatula to fold the empty half of the omelette over the filled half. Press gently and cook for another 30–60 seconds to melt the cheese and heat the lobster through. If the bottom browns too quickly, reduce heat to low or remove pan from heat and let residual heat finish cooking.

Slide the omelette onto a warmed plate, seam-side down. Let rest 30 seconds, then garnish with microgreens or parsley and a squeeze of lemon or a dash of hot sauce as desired.

Serve the lobster omelette immediately with your choice of side (breakfast potatoes or mixed greens). Provide extra lemon wedges or hot sauce at the table.

Leftover lobster: refrigerate within 2 hours and consume within 24 hours for best quality; reheat gently to avoid overcooking.