Lobster Omelette Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1.5 tbsp olive oil, 1 tbsp butter, 1 clove minced garlic, 1/2 tsp smoked paprika, 1 tsp fresh thyme leaves, 3/4 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 20–25 minutes until golden and tender, flipping once after 15 minutes for even browning. Keep warm while you make the omelette.

Bring a small pot of salted water to a simmer. Blanch asparagus pieces 1 minute until bright green and just tender, then shock in ice water and drain. Pat dry.

In a medium skillet over medium heat, warm 1 tsp olive oil. Add blanched asparagus and sauté 1–2 minutes to reheat. Add chopped lobster meat, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp lemon zest and 1 tsp lemon juice. Stir gently just until lobster is warmed through, about 1–2 minutes. Remove from heat and set aside.

Crack 4 large eggs into a bowl. Add 1 tsp fine sea salt, 1/4 tsp black pepper and whisk until just combined but still slightly frothy. Stir in 2 tbsp mascarpone and 1 tbsp chopped chives until smooth.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. The butter should foam but not brown.

Pour the egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds until edges begin to set. With a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue gently stirring and tilting for 45–60 seconds until eggs are mostly set but still soft and slightly glossy.

Spoon the lobster and asparagus filling evenly over one half of the omelette. Dot with the cold butter piece (1 tbsp) in small bits over the filling to add shine and richness.

Using the spatula, fold the empty half of the omelette over the filling. Let cook 15–20 seconds more to finish setting, then carefully slide the omelette onto a warm plate, seam-side down.

In a bowl, toss 2 cups mixed baby greens, 6 halved cherry tomatoes and 1/4 cup sliced cucumber with 1 tsp extra-virgin olive oil, 1 tbsp sherry or lemon vinaigrette, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Place the petite salad alongside the omelette and potatoes on each plate.

Garnish the omelette with remaining chopped chives or microgreens. Serve with lemon wedges on the side to squeeze over lobster.

Serve immediately so the omelette stays tender and the potatoes remain crisp.