Atlantic Omelette Recipe

Cook bacon: in a medium skillet over medium heat, cook 3 bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate and drain. When cool, chop into 1/4-inch pieces.

Warm lobster and crab: in the same skillet, discard excess bacon fat leaving about 1 teaspoon. Add 1 tsp olive oil and warm lobster and crab meat over medium-low heat for 1–2 minutes just to heat through — avoid overcooking. Season with 1/2 tsp lemon zest, 1 tsp lemon juice, a pinch of salt and the chopped parsley. Remove from heat and set aside.

Setup

Fill a small saucepan with 1–2 inches of water and bring to a gentle simmer over low heat. Use a heatproof bowl that sits on top of the saucepan without touching the water (double boiler).

Whisk yolks: in the heatproof bowl, whisk 3 egg yolks with 1 tsp lemon juice and 0.25 tsp Dijon until combined.

Cook gently: place the bowl over the simmering water (make sure steam, not boiling water, contacts the bowl). Whisk constantly until the mixture thickens slightly and doubles in volume, 2–3 minutes.

Butter incorporation: remove the bowl from heat. Very slowly drizzle in the 6 tbs of warm melted butter while whisking constantly to create an emulsion. If sauce becomes too thick, whisk in a few drops of warm water. Season with 0.25 tsp salt and 1/8 tsp cayenne. Keep warm (over very low water or insulated container) until ready to serve.

Beat eggs: in a bowl, whisk 6 large eggs with 3 tbs whole milk, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper until homogenous and slightly frothy.

Preheat pan: heat a 10-inch nonstick skillet over medium-low heat. Add 2 tbs unsalted butter and swirl to coat; the butter should foam but not brown.

Cook eggs: pour egg mixture into the hot skillet and let it set undisturbed for 10–15 seconds. Use a heatproof spatula to gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until eggs are mostly set but still slightly moist on top, about 2–3 minutes total.

Add fillings: evenly distribute the warm lobster and crab mixture across one half of the omelette. Sprinkle chopped bacon pieces on top, then scatter 1 cup shredded white cheddar over the seafood and bacon. Let sit 20–30 seconds so cheese softens.

Fold and finish: using the spatula, fold the empty half of the omelette over the filled half to create a crescent. Cook 30–45 seconds more to finish, keeping the interior tender (do not overcook). Slide omelette onto a warm plate, seam side down.

Sauce and garnish: spoon 3–4 tbs of warm hollandaise over the top of the omelette. Sprinkle remaining lemon zest (optional) and chopped chives for color. Serve immediately.

Portioning: this recipe makes a single large 2–3 person omelette or two individual servings if paired with sides.