serves
1
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 eggs
- 50 g butter
- 50 g crème fraiche
- 200 g cooked lobster meat, cut into bite–size pieces
- finely chopped chives, to serve
Frisee salad
- 100 ml champagne vinegar
- 50 g extra-virgin olive oil
- 30 g Dijon mustard
- salt and black pepper, to taste
- 1 frisee lettuce, trimmed, washed and dried
Instructions
- For the frisee salad, place the vinegar, oil and mustard in a bowl and whisk until well combined. Season to taste. Just before serving, place the lettuce in a bowl and pour over enough dressing to just coat the leaves.
- Crack the eggs into a bowl, add 30 g crème fraiche and whisk until well combined. Season with salt to taste.
Heat an omelette pan or non-stick frying pan over medium heat. Add half the butter and when just foaming, add the egg mixture, turning to coat the bottom, then agitate the pan to move the mixture around as it cooks. - When set, tap so the omelette moves to the side of the pan. Fill with the remaining crème fraiche and the lobster, then fold over and tip onto the plate. Use a kitchen cloth to tuck in the sides.
- Rub the omelette with the remaining butter and garnish with chives and black pepper. Serve immediately with the frisee salad on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
