Lobster Omelette Recipe

Prepare vegetables

Peel and finely dice the yellow onion. Core, seed, and cut the red and green bell peppers into thin 1/4-inch strips, then dice into small pieces so they cook quickly and evenly.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and a pinch of salt. Sauté for 3–4 minutes until the onion is translucent.

Add the diced red and green peppers, stir to combine, and continue to sauté for 4–5 minutes until peppers are softened but still have a little bite. Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt (adjust to taste). Remove vegetables to a bowl and set aside. Keep skillet at medium-low for omelette cooking.

If lobster meat is cold from the fridge, toss it gently with 1/2 tablespoon lemon juice and 1 tablespoon of the reserved sautéed vegetables (finely chopped) to warm it slightly and distribute flavor. Taste and adjust salt lightly; lobster is delicate—use sparingly. Set aside.

Crumble the goat cheese into small pieces with a fork so it will melt easily into the omelette. Reserve chives for finishing.

In a medium bowl, crack 4 large eggs. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy—this helps achieve a tender omelette.

Return the same 10-inch skillet to medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. When the butter foams but before it browns, pour in the beaten eggs and immediately reduce heat to medium-low.

Allow the eggs to set at the edges for about 20–30 seconds. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy (about 1–2 minutes total).

Spread the sautéed vegetables evenly over one half of the omelette. Arrange the chopped lobster on top of the vegetables in an even layer. Scatter crumbled goat cheese over the lobster so it will soften and melt. Sprinkle the sliced chives over the filling.

Using the spatula, carefully fold the empty half of the omelette over the filled half. Let cook for another 30–45 seconds to warm the filling and let the goat cheese soften. If needed, cover the pan briefly (30 seconds) to help cheese melt without overcooking eggs.

Slide the omelette onto a warm plate. Dot with the remaining 1/2 tablespoon butter to gloss the exterior and, if desired, garnish with microgreens or additional chives.

Serve immediately with lemon wedges on the side for anyone who wants an extra squeeze. Enjoy while hot so the goat cheese is creamy and the lobster is tender.