Maine Lobster Omelette Recipe; Tips for Cooking Tender Lobster; Lobster and Gruyère, Gouda, and Cheddar; Crab Macadamia Wontons; Elegant Holiday Recipes; Luxury Brunch Recipes
Paris House Kitchen
Lobster Omelette
It's a luxurious dish perfect for holiday mornings or special dinners, and adding caviar can elevate its glamour, inspiring cooks to recreate and elevate it for memorable occasions.
Our recipes are designed for improvisation and embellishment, so feel free to add or remove ingredients to make the lobster omelette uniquely yours. This buttery cheese omelette with fresh Maine lobster, sourced in Portland, Maine, near our cottage, results in an outstanding dish you can customize to your taste.
Ingredients:
2 Tablespoons of salted butter
6 to 8 extra-large organic eggs
A handful of minced parsley
1 cup of smoked Gouda cheese, grated
1 cup of sharp Vermont cheddar cheese, grated
1 cup of gruyere cheese, grated
Lobster, 1lb of shelled Maine lobster (feel free to add more)
(caviar and creme fraîche if desired)
Instructions:
Melt butter in a non-stick frying pan over medium-low heat
Gently whisk together eggs, salt, and pepper, and add to the pan.
Using a spatula, lift the edges of the omelet while the pan is slightly tilted, and let the egg mixture move to the sides and under the omelet so it cooks evenly.
Top with the three cheeses and lobster meat, being careful not to overcook the lobster, as it has already been steamed and should remain tender and flavorful. Also, do not overbrown the omelet.
Slide onto a gorgeous platter, garnish with minced parsley.
Top with a bit of caviar and creme fraîche, if desired, and serve.
Champagne is the perfect accompaniment for this dish!
Crabmeat Macadamia Wontons
Delicious hors d’oeuvres, perfect for holiday entertaining
Ingredients:
Wonton wrappers
16 ounces of cream cheese
1lb of excellent quality lump crabmeat
Two scallions finely chopped
½ cup of chopped macadamia nuts
1 teaspoon of sea salt or kosher salt
1 teaspoon of freshly ground pepper
Pinch of cayenne pepper
Feel free to add a pinch of garlic or onion powder, too!
We do not use freshly minced ginger in this recipe as we feel it overpowers it. We have a fantastic scallop dumpling recipe we use and will share soon!
Canola or Vegetable oil for frying
We serve with both a side of plum sauce and Thai sweet chili sauce
Instructions:
Combine all ingredients above
Add a generous spoonful to the center of each wonton
Brush the edges of the wontons and fold each side up together like a purse.
Pinch the top together and use fork tines to secure each wonton decoratively.
We use a large fry daddy, which we fill with oil to the line inside. We fry only about five at a time until golden brown.
Drain on a paper towel and serve warm with the side sauces.
Use extreme caution when frying, and make sure no children are in reach of the fryer!
Additional Reading
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