For a weekend breakfast that is sure to please, choose a lobster omelet. With leftover lobster tails from a family dinner, it was a treat to throw this breakfast/brunch together.
Lobster Omelet
3 eggs
1 Tbsp butter
1 pinch salt and pepper
1/2 cup Parmigiano Reggiano
3-4 oz lobster meat, cooked
4 sprigs basil, chiffonade
Pinch of chives, finely chopped
Directions:
In a large mixing bowl, whisk eggs with salt and pepper. In a large fry pan on medium-high heat, melt butter. Add eggs. Reduce heat to low, make slices into the egg to make sure the top is cooking too. Add cheese evenly on half of omelet. Then add lobster meat. Fold omelet in half. Reduce heat and flip a couple of times if needed. Remove pan from heat. Sprinkle with herbs and serve.