Atlantic Lobster Omelette Recipe
whipped mascarpone, oscietre caviar, fennel & arugula salad
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Ingredients
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Omelette
Fennel & Arugula Salad
Garnish
Method
Omelette Preparation
- 1
Whip the Eggs
In a mixing bowl, whisk together the eggs, mascarpone cheese, salt, and black pepper until well combined and fluffy.
- 2
Cook the Omelette
In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet and cook until the edges begin to set. Gently fold in the cooked lobster meat.
- 3
Finish the Omelette
Cook until the omelette is fully set but still slightly creamy in the middle. Carefully slide it onto a plate.
Salad Preparation
- 4
Prepare the Fennel
Slice the fennel bulb thinly and place it in a bowl.
- 5
Assembly
- 6
Serve the Dish
Plate the omelette and top it with oscietre caviar. Serve alongside the fennel and arugula salad.
