Lobster Biscuit Recipe

Preheat the oven according to biscuit dough package or to 425°F (220°C) for homemade biscuits. Place biscuits on a baking sheet lined with parchment, brush tops lightly with melted butter and bake until golden and cooked through, about 12–16 minutes depending on size. Keep warm wrapped in a towel.

Prepare lobster

If lobster is chilled, pat dry and chop into roughly 1/2-inch pieces. Season lightly with a pinch of salt and pepper. Reserve.

Sauté mushrooms and tomatoes

Heat 1 tablespoon butter and 1 teaspoon olive oil in a 10-inch nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté until they release moisture and begin to brown, about 4–5 minutes. Add the halved cherry tomatoes and cook 1–2 minutes just to warm and soften. Season with a pinch of salt and pepper. Transfer vegetables to a bowl and keep warm.

Cook omelette

In a bowl, whisk the 6 eggs with 2 tablespoons milk, 1 teaspoon salt, 1 teaspoon pepper, and the chopped chives until frothy. Reduce skillet heat to medium-low and add remaining 1 tablespoon butter. Pour the egg mixture into the skillet and let it set at the edges for 30–45 seconds. Gently stir once, then let the eggs form a soft curd. When the eggs are mostly set but still slightly runny on top (2–3 minutes), scatter the sautéed mushrooms/tomatoes and the chopped lobster evenly over one half of the omelette. Fold the other half over the filling and cook 30–60 seconds more just to finish the eggs and warm the lobster. Transfer omelette to a plate and keep warm.

Make hollandaise (double boiler method)

Set a small heatproof bowl over a saucepan of gently simmering water (bowl bottom should not touch water). Whisk 3 egg yolks vigorously with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened. Continue whisking while slowly drizzling in the hot melted butter (in a thin, steady stream) until the sauce emulsifies and becomes thick and glossy. Remove from heat. Season with 1/2 teaspoon salt and a pinch (1/8 tsp) white pepper or cayenne. Taste and add more lemon if needed. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen.

Alternative quick method

For speed, place yolks and lemon in a blender and stream in warm melted butter until emulsified. Season as above.

Slice the warm biscuit in half horizontally. If using arugula or microgreens, place a small handful on the bottom half of each biscuit to provide contrast and texture.

Place the lobster omelette on top of the bottom biscuit half (split omelette into two portions if making 2 servings). Spoon 2–3 tablespoons of warm hollandaise over the omelette. Top with the biscuit top, or serve open-faced.

Garnish with chopped parsley and a lemon wedge. Serve immediately.