Lobster Omelette Recipe
Asparagus, spring onions, kale salad, roasted potatoes
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Ingredients
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Omelette
Salad
Roasted Potatoes
Method
Omelette Preparation
- 1
Prepare the Omelette
In a bowl, whisk together eggs, milk, salt, and black pepper. Heat butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook until edges start to set.
- 2
Add Lobster
Once the edges are set, add the chopped lobster meat to one half of the omelette. Carefully fold the other half over the lobster. Cook for another 2-3 minutes or until the eggs are fully cooked.
Salad Preparation
- 3
Make the Salad
In a large bowl, combine asparagus, spring onions, and kale. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste, and toss everything together.
Roasted Potatoes Preparation
- 4
Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until golden and crispy, flipping halfway through.
