RECIPE

Lobster and Asparagus Omelette

Recipe Created For Iron Handle Skillet

Main Course

Eggs

Cook Time

Under 1 Hour

Serving Size

2-4

Cook Mode

INGREDIENTS

12 thin asparagus stalks, trimmed
3 tbsp (45 ml) butter
½ red onion, thinly sliced
½ cup (125 ml) cooked lobster meat, chopped
6 eggs
¼ cup (60 ml) crème fraîche
2 tbsp (30 ml) finely chopped basil leaves
2 tbsp (30 ml) finely chopped chives
¼ cup (60 ml) basil pesto
½ cup (125 ml) crumbled goat cheese or feta
½ cup (125 ml) arugula or watercress microgreens

Looking for a luxurious and indulgent breakfast or brunch recipe? Look no further than this Lobster and Asparagus Omelette, combining lobster with fresh asparagus, all wrapped in a delicate and fluffy omelette. This breakfast recipe is sure to impress your guests and can quickly become a staple at your Sunday brunches.

The Iron Handle Skillet is all you’ll need to prepare this omelette, exposing the ingredients to a consistent heat source. This versatile piece of cookware can be used to tenderize the asparagus before introducing the lobster meat, providing a truly show-stopping breakfast meal. The addition of pesto, cheese, and microgreens elevates traditional omelette recipes, ensuring this dish will not be lacking in flavour.

This delicious Lobster and Asparagus Omelette is perfect for any occasion, be it when entertaining friends and family, or for a treat-yourself type of morning. This recipe takes about 30 minutes to prepare, serving between two and four people. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below before tackling this decadent breakfast recipe!

INGREDIENTS

12 thin asparagus stalks, trimmed
3 tbsp (45 ml) butter
½ red onion, thinly sliced
½ cup (125 ml) cooked lobster meat, chopped
6 eggs
¼ cup (60 ml) crème fraîche
2 tbsp (30 ml) finely chopped basil leaves
2 tbsp (30 ml) finely chopped chives
¼ cup (60 ml) basil pesto
½ cup (125 ml) crumbled goat cheese or feta
½ cup (125 ml) arugula or watercress microgreens

EQUIPMENT

INSTRUCTIONS

Fill a 26 cm Skillet three-quarters of the way up with water and season with salt. Bring to a boil. Add the asparagus and cook until tender, about 3 minutes. Drain and wipe out the Skillet.

In the clean Skillet, melt half of the butter over medium heat. Add the red onion and cook until golden, about 3 minutes. Add the lobster meat and cook until heated through, about 2 minutes. Season with salt and pepper. Set aside on a plate. Wipe out the Skillet.

In a bowl, whisk the eggs with the crème fraîche and herbs. Season with salt and pepper.

In the clean Skillet, melt the remaining butter over medium heat. Add the egg mixture and stir a few times with a Revolution^® Spatula, scraping at the bottom of the Skillet. Let cook, without stirring, until the surface of the omelette is just set, about 5 to 6 minutes.

Remove from the heat and top the omelette with the pesto, asparagus, lobster and onion mixture, cheese and microgreens. Serve immediately.