Lobster & Shrimp Omelet Recipe

Directions

1. 1

   Prepare the Filling

   In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the chopped spinach and sauté until wilted, about 2 minutes. Stir in the lobster meat, shrimp, and confit tomatoes, cooking until the shrimp are pink and cooked through, about 3-4 minutes. Season with salt and pepper. Remove from heat and set aside.

2. 2

   Make the Omelet

   In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. In a non-stick skillet, melt the remaining tablespoon of butter over medium-low heat. Pour in the egg mixture and cook until the edges begin to set, about 3-4 minutes.

3. 3

   Add the Filling

   Once the eggs are set, carefully spoon the lobster and shrimp mixture over one half of the omelet. Sprinkle the shredded Gruyere cheese on top of the filling.

4. 4

   Fold and Serve

   Gently fold the omelet in half over the filling and let cook for another 1-2 minutes until the cheese has melted. Slide the omelet onto a plate and serve immediately.