Lobster Omelette
Breakfast Lobster
Lobster season just started and the numbers look good from Point Conception to the Mexican Border. Pictures and stories of 5 – 10 pounders are flooding the internet. And, there's more good news, they're being caught in shallow waters. That's easy pickin's for Southern California fishermen who like to enjoy breakfast lobster.
This recipe was inspired by my young fishing buddy, Mikey, who consistently limits out in San Diego waters. He's a practical fisherman who catches lobsters at night and eats them first thing in the morning. He calls it, catch and cook breakfast lobster. I've since started enjoying breakfast lobster myself. Here's my take on Mikey's inspirational lobster omelette recipe. Thanks Mikey!
Interested in lunch lobster dish? How about a
Mikey and his morning breakfast ingredients
Breakfast Lobster & Egg (serves 2)
1 lobster tail, deveined
3 eggs
3 tablespoons beer
Butter
Kosher salt
Coarse black pepper
½ bundle of cilantro, chopped
3 stalks of green onion, chopped
1 avocado cut into 1” cubes
Extra Virgin Cold Pressed Olive Oil
Make The Breakfast Lobster Omelette
1. Start by preparing the lobster tail simply by cutting open the bottom of the shell. Now that you've exposed the meat, make a lengthwise slit, ½ inch deep. And then, in the slit, insert a piece of butter with add a pinch of salt.
2. When ready, microwave the lobster tail. If the tail comes from a 1-2 pound lobster, start microwaving for one minute. Check for doneness by piercing the thickest part of the tail with a pairing knife, expose the center of the meat, looking for all white meat. If you find meat that is still opaque, re-mircowave only at 10 second intervals. Avoid overcooking your lobster!
3. Once cooked, remove the lobster tail meat and chop into medium sized pieces.
4. Next, start adding green onions, cilantro, avocado and lobster meat together in a bowl. Remember to add a pinch of salt and pepper and mix.
5. Now, create the omelette by adding the eggs, beer, salt and pepper in a small bowl and mix until blended.
6. Cover the bottom of a frying pan with oil and heat over a medium flame.
7. Now, add the egg mixture and cook for one minute while shaking the frying pan back and forth.
8. After a few minutes, use a spatula to draw down the edges of the egg mixture from within the frying pan. Thus, you can ensure the edges won't stick to the frying pan. Now, cover the frying pan with a lid, and cook for another 1 minute.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Teflon Safe Frying Pan 12-inch W/Lid
http://amzn.to/2poH5lW ➤ 12-inch Chef's Knife
http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch
http://amzn.to/2CCoOGg ➤ Bread Cutting Serrated Culinary 10-inch Knife
http://amzn.to/2CVOsKp ➤ Ex-Large Bamboo Cutting Board 18"x14"
http://amzn.to/2EXy1uL ➤ 24" Round Hard Wood Cutting Board
http://amzn.to/2Cxmvo6 ➤ Pyrex 1-cup & 2-cup Measuring Cups http://amzn.to/2AhJf9z ➤ Olive Oil Dispenser Bottle 16-oz
http://amzn.to/2FuGeFV ➤ Kirkland Organic Extra Virgin Olive Oil 2L
http://amzn.to/2ClQhvN ➤ Pro Stainless Steel Mixing Bowl Set of 6
http://amzn.to/2CNr3H7 ➤ Fish Prepping Pan (13"x9"x2")
http://amzn.to/2Cr3p33 ➤ Amazon Cool Serving Platters
PHOTOGRAPHY EQUIPMENT USED 🎥 ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black http://amzn.to/2md2DzF
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