Atlantic Omelette [g] Recipe
Lobster, jumbo lump crab, bacon & white cheddar; with hollandaise
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Ingredients
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Omelette base & seasoning
Seafood & mix-ins
Hollandaise
Method
Omelette base & seasoning
- 1
Whisk eggs
Crack 4 whole eggs and 2 egg yolks into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30–45 seconds. Stir in finely sliced chives and set aside.
- 2
Prepare pan
Heat a 10–12 inch nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and allow it to melt and foam but not brown. Tilt the pan to coat the surface evenly.
- 3
Cook omelette
Pour the egg mixture into the skillet. As edges set, use a silicone spatula to gently pull cooked edges toward the center, tilting the pan so uncooked egg flows to edges. Continue until eggs are mostly set but still slightly moist on top, about 2–3 minutes total. Reduce heat to low to avoid overcooking while you assemble fillings.
Seafood & mix-ins
- 4
- 5
Warm seafood
Pat lobster and crab meat dry with paper towels. In the same small skillet used for bacon (wipe out if burnt), add 1 tablespoon unsalted butter and warm over medium heat until foaming. Add lobster and crab; sprinkle with a pinch of sugar and 1 teaspoon lemon juice. Sauté just until warmed through, 30–60 seconds (do not overcook). Season lightly with salt and pepper to taste. Remove from heat.
- 6
Assemble inside omelette
When the omelette is nearly set but still moist on top, distribute the warmed lobster and crab along one half of the omelette, sprinkle the chopped bacon evenly over the seafood, and top with 3 ounces shredded white cheddar. Using the spatula, fold the empty half over the filled half to form a semicircle. Let cook for 20–30 seconds to melt cheese and finish cooking through, maintaining a tender interior.
- 7
Finish
Carefully slide the folded omelette onto a warm plate. Garnish with chopped parsley or microgreens if using.
Hollandaise
- 8
Prepare a double boiler
Bring 1–2 inches of water to a gentle simmer in a small saucepan. Reduce heat so water is barely simmering. Place a heatproof bowl (metal or glass) over the pan so the bottom does not touch the water.
- 9
Whisk yolks
Whisk 3 egg yolks in the heatproof bowl with 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard until combined and slightly thickened.
- 10
Emulsify
Set the bowl over the simmering water and whisk constantly. Very slowly drizzle in the 4 tablespoons clarified/melted butter in a thin, steady stream while whisking to form an emulsion. Continue until sauce is thickened and glossy, 3–5 minutes. Remove from heat frequently to avoid overheating; sauce should register about 140–150°F if using a thermometer.
- 11
Season
Stir in a pinch of kosher salt and a pinch of cayenne pepper or a few drops of hot sauce to taste. If sauce is too thick, whisk in up to 1 teaspoon warm water or a few drops of lemon juice to adjust consistency. Keep warm until serving (over the double boiler with heat off or in a warm spot).
- 12
Sauce the omelette
Spoon 2–3 tablespoons of hollandaise over the folded omelette just before serving, or serve extra on the side.
