Lobster Omelet: Which Cheeses Complement This Briny Dish?

Lobster omelettes are a luxurious breakfast option, and there are many ways to make them. A classic lobster omelette is made with butter and parmesan cheese, but other cheese options include Gruyère, dill Havarti, and cheddar. Lobster omelettes can also be topped with a Mornay sauce, made with Gruyère, cayenne pepper, and white pepper. For a more indulgent option, try adding jumbo lump crab meat as a garnish.

Lobster Omelette with Gruyère Cheese

A luxurious twist on the classic omelette Arnold Bennett, this recipe replaces the traditional smoked haddock with juicy lobster. The result is a decadent, delicious, and fresh dish that is perfect for breakfast or brunch.

Ingredients

• 1 medium onion, quartered
• 10g tarragon, plus extra to garnish
• 1 x 280g pack of 2 raw lobster tails, defrosted
• 75g Gruyère cheese, finely grated
• 6 medium eggs, beaten, plus 1 egg yolk
• 20g stale bread, crumbed
• Milk
• Butter
• Flour
• Rustic toast, to serve (optional)

Method

First, make the lobster:

• Place the milk, onion, bay leaf, and tarragon stems in a medium saucepan and bring to the boil.
• Place the lobster tails in the milk, cover, and simmer gently for 10 minutes or until cooked through.
• Remove the lobster from the pan and reserve 300ml of the cooking liquor. Once cool, remove the lobster meat from the shell and cut into bite-sized pieces.

Next, make the cheese sauce:

• Melt 15g of butter in a saucepan, stir in the flour, and cook for 2 minutes, stirring.
• Slowly add the 300ml reserved cooking liquor, whisking continuously until smooth. Cook for at least 2 minutes, or until thickened.
• Remove from the heat and stir in half of the grated Gruyère cheese until melted.
• Finely chop the tarragon leaves, stir through the sauce, and beat in the egg yolk. Season to taste and set aside.

Now, cook the omelette:

• Preheat the grill to medium-high.
• Heat the remaining butter in a 21cm non-stick frying pan over a medium heat.
• Add the beaten eggs to the pan, drawing the edges of the omelette into the centre with a spatula so that the raw egg runs into the gaps.
• Continue cooking until most of the egg is set, but still a little runny on top.
• Remove from the heat, arrange the lobster pieces on top of the omelette, and spoon over the cheese sauce.
• Scatter over the breadcrumbs and reserved cheese, and place under the preheated grill for 4-6 minutes until golden and crisp.
• Allow to rest for a couple of minutes before garnishing with a few extra tarragon leaves and serving with toast, if desired.

Tips

• Prep to the end of step 3 the day before, cool, and chill. Add a splash of milk to the sauce and reheat gently before serving.
• If you can't find Gruyère cheese, you can substitute it with another type of cheese, such as cheddar or Havarti.

Lobster Omelette with Dill Havarti

A luxurious twist on a classic omelette Arnold Bennett, this Lobster Omelette with Dill Havarti is a decadent, delicious, and fresh dish perfect for a celebratory brunch.

Ingredients:

• 3 organic eggs, beaten
• 2 ounces dill Havarti cheese, thinly sliced
• 2 ounces cooked lobster meat, chopped
• 1/2 ounce shredded cheddar cheese
• 1 teaspoon chopped fresh dill (optional)
• Microgreens (optional)
• Freshly ground black pepper

Method:

• Spray a non-stick pan with cooking oil and heat over medium-low heat.
• Add the beaten eggs, using a spatula to allow the runny egg to flow under the cooked egg.
• Once the eggs are almost cooked through, add the Havarti and lobster meat.
• Fold one side of the omelette over to the other side.
• Top with shredded cheddar.
• Remove from heat.
• Sprinkle with fresh dill, microgreens, and black pepper.

Serving Suggestions:

Serve the omelette with Mom's favourite toast, a side salad, and a glass of sparkling wine such as Rosé, Prosecco, Cava, or Champagne.

About the Cheese:

Dill Havarti is a semi-soft cow's milk cheese that is creamy, smooth, and has a subtle, light, and slightly sweet flavour. It is made with pasteurized milk and cream, salt, dill, enzymes, and annatto colouring. The dill and dill oil are added to the milk instead of the curd, resulting in a double dill flavour. This cheese pairs well with seafood, salmon, pepper jams, and Sauvignon Blanc or Merlot wine.

Lobster Omelette with Mornay Sauce

A lobster omelette is a luxurious twist on the classic omelette Arnold Bennett, with juicy lobster replacing the traditional smoked haddock. This recipe takes the luxurious lobster omelette to the next level by adding a rich, homemade French Mornay cheese sauce. This decadent dish is perfect for celebrating special occasions and is sure to impress.

Ingredients:

• 1/2 cup shredded Gruyere cheese
• 1/4 teaspoon kosher salt
• 1 pinch cayenne pepper
• 1 pinch white pepper
• 1 lobster tail, shelled, cleaned, deveined, and cut into chunks
• 1 small shallot, diced
• 2 tablespoons diced red bell pepper
• 3 eggs, warmed in hot water for 5 minutes
• Butter
• Flour
• Milk
• Nutmeg

Method:

First, make the Mornay sauce. Melt butter in a small saucepan over medium-high heat. Add flour and cook for about 1 minute. Whisk in milk and continue whisking until the sauce thickens and comes to a boil, which should take around 2-3 minutes. Reduce the heat to a simmer and add salt, pepper, and nutmeg. Simmer for an additional 2-3 minutes, then stir in the Gruyere cheese until melted. Keep the sauce warm while you prepare the omelette.

In a separate small non-stick pan, saute the shallots and bell pepper for a couple of minutes. Add the lobster meat and continue sauteing until the meat is opaque in colour. Remove the mixture from the pan and keep warm.

Crack the warm eggs into a bowl, add salt, and blend with a fork. Heat the same pan over medium-high heat and add butter. Pour the eggs into the pan and stir with a rubber spatula for 5 seconds. Lift the pan and tilt it to allow the excess liquid to pour off and cook the runny parts. Loosen the egg from the pan with the spatula.

Add the lobster mixture to one side of the omelette and flip the other side over to cover. Slide the omelette onto a plate and cover with the warm Mornay sauce. Garnish with chives and serve immediately.

Tips:

You can substitute crab or shrimp for the lobster, or use a combination of seafood. For an extra indulgent touch, serve the lobster omelette with a side of toasted bread and a glass of sparkling wine, such as Prosecco or Champagne.

Lobster Omelette with Parmesan

A lobster omelette is a luxurious and indulgent dish, perfect for a special occasion or a treat at brunch. This recipe combines the delicate flavour of lobster with the sharpness of Parmesan cheese.

Ingredients:

• Lobster (freshly cooked, or frozen and defrosted)
• Parmesan cheese (grated)
• Eggs
• Butter
• Salt and pepper
• Onion/shallots
• Fresh herbs (optional)

Method:

First, prepare the lobster by removing the meat from the shell and cutting it into bite-sized pieces. Set aside.

Next, melt a generous amount of butter in a small pan over medium-low heat. In a separate bowl, whisk together the eggs with a pinch of salt and pepper. You can also add some chopped fresh herbs like parsley or tarragon to the eggs for extra flavour.

Once the butter is melted and begins to puddle, pour the egg mixture into the pan. Give the eggs a minute to start cooking, then add the lobster to one side of the omelette. Sprinkle the lobster with grated Parmesan cheese, then flip the other side of the omelette over to cover.

Cook the omelette to your desired level of doneness. For a lightly browned omelette, continue cooking and folding until it forms a kind of egg log.

Finally, remove the omelette from the pan and sprinkle with a little more Parmesan cheese. Serve immediately with some grilled tomatoes, spinach, or a side salad, and enjoy!

Tips:

• Keep the accompaniments simple to let the lobster shine.
• If you're short on time, you can purchase frozen cooked lobster meat or tails and just thaw them beforehand.
• For an extra indulgent touch, serve with a glass of sparkling wine like Prosecco or Champagne.

Lobster Omelette with Smoked Gouda

A luxurious twist on a classic omelette Arnold Bennett, this Lobster Omelette with Smoked Gouda is a decadent and delicious dish perfect for breakfast or brunch. This recipe serves two generously or four as part of a brunch spread.

Ingredients:

• 1 medium onion, quartered
• 10g tarragon, plus extra to garnish
• 1 x 280g pack of 2 raw lobster tails, defrosted
• 75g Smoked Gouda, finely grated
• 6 medium eggs, beaten, plus 1 egg yolk
• 20g stale bread, crumbed
• Rustic toast, to serve (optional)
• Butter
• Milk
• Bay leaf

Method:

First, make the lobster filling. Place the milk, onion, bay leaf, and tarragon stems in a medium saucepan and bring to a boil. Add the lobster tails, cover, and simmer gently for 10 minutes or until cooked through. Once cooked, remove the lobster meat from the shell and cut into bite-sized pieces. Set aside.

Next, make the cheese sauce. Melt 15g of butter in a saucepan and stir in the flour. Cook for 2 minutes, then slowly add the reserved cooking liquor, whisking continuously until smooth. Cook for 2 minutes or until thickened. Remove from the heat and stir in the grated smoked gouda until melted. Finely chop the tarragon leaves and stir through the sauce, then beat in the egg yolk. Season to taste and set aside.

To make the omelette, heat butter in a 21cm nonstick frying pan over medium heat. Add the beaten eggs to the pan, drawing the edges into the centre with a spatula so the raw egg runs into the gaps. Continue cooking until most of the egg is set but still a little runny on top. Remove from the heat and arrange the lobster pieces on top of the omelette. Spoon over the cheese sauce, scatter over the breadcrumbs and reserved cheese, and place under a preheated grill for 4-6 minutes until golden and crisp.

Allow the omelette to rest for a couple of minutes, then garnish with extra tarragon leaves and serve with rustic toast, if desired.

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