Lobster Cardinale Omelette

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20 minutes 2 omelets Print RecipeEmail Recipe


2 shallots (minced)
2 mushrooms (sliced thinly)
1teaspoontomato paste
1⁄2cupdry white wine
2tablespoonwhipping cream
1cuplobster (fresh or canned)
1teaspoonbutter (melted)
1teaspoonparmesan (grated)


Melt 1 tablespoon butter and saute the shallots. When shallots have softened, add the mushrooms, sliced thinly. Stir in flour and tomato paste. Gradually add wine and cream. Fold in 1 cup cleaned lobster.

For each omelette, combine two whole eggs and a pinch of salt. Melt butter in pan until foaming, add egg and stir continuously holding the fork flat until the eggs have set and holes appear in the mixture. Spread eggs to cover the surface of the pan.

Place half the lobster mixture in and fold over (unfilled half folding over filled side). Brush surface of lobster filled omelette with melted butter, sprinkle with Parmesan cheese and brown under a preheated broiler.


You can substitute scallions for the shallots.

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