Lobster Omelet

This recipe makes 4 omelets.

Ingredients

• 16oz Cooked lobster meat
• 4 tbsp butter
• 12 eggs
• 3 green onions, finely diced
• 1 tomato diced
• 6 leaves basil chopped
• 1/4 cup milk
• salt and pepper to taste

Directions

1. Whisk eggs, milk, basil, salt and pepper together in a bowl.
2. In a 7″ omelet pan or non-stick pan of your choice melt 1 Tbsp butter (per omelet) over medium heat.
3. In melted butter, sauté 1/4 of green onion and a 1/4 of the tomato. 
4. Add 1/4 of the cooked lobster meat to the pan and stir into sauteed vegetables.
5. Add 1/4 of the egg mixture on top of sautéed ingredients.
6. Gently shake the pan gently once in a while ensuring the omelet is moving freely in the pan. With a rubber spatula lift the edge of the omelet and tilt pan slightly to allow uncooked egg mixture to run under the omelet. Continue to shake pan until you can feel omelet sliding freely over the pan surface.
7. Once there is no uncooked egg left on the surface, fold the omelet in half with rubber spatula and place on plate.
8. Serve with garden salad.