A fluffy three egg omelette stuffed with rich succulent lobster meat, mild shallots and sweet red bell peppers gets topped with a rich homemade French Mornay cheese sauce. Ummm Boy!!!
Remember that amazing 5th anniversary trip that hubby and I took to New England? Well I remember like it was yesterday. What a beautiful time with my sweetie! You must get there if you haven’t already!! There is plenty to see and do and the seafood is just phenomenal! The fresh decadent lobster was nothing short of spectacular…so much so that we even enjoyed it for breakfast. Yep! I said it…for breakfast!!! At the suggestion of many, we visited a quaint little breakfast spot, Jeannie’s Great Maine Breakfast one morning while we were in Bar Harbor.
Being the Tex-Mex foodie that I am, I ordered the Mexican Burrito stuffed with scrambled eggs, peppers, onions, black beans and cheese. What a nice treat?! But the seafood lover in hubby just couldn’t resist their Lobster Omelette with a Homemade Mornay Sauce. Wow!!! What a culinary explosive party in your mouth?!?!? It was rich, succulent and simply irresistible!! So much so, that Hubby insisted that I recreate this Lobster Omelette with a Mornay Sauce deliciousness in my kitchen back home. I decided that my birthday weekend would be the perfect occasion to enjoy this decadent omelette yet again. We enjoyed it twice this past weekend, Daddy included!!! I’m telling you…serving this Lobster Omelette with a Mornay Sauce is a great way to celebrate any special occasion!!!
I had an awesome 40th birthday by the way!! Yep!!! The BIG 4-0 was filled with lots of surprises (which I usually don’t approve of), great joy and reflection on how good God has been toward me! Let me tell you that God is certainly in the overflow business!! I’m overjoyed and thankful for so many blessings this year and ready for this exciting new chapter of life!! Remember that 40 is really the new 30 by the way!!! 😉 Say Grace and enjoy!!
Want more seafood for breakfast???? Check out my yummy Crab and Shrimp Quiche!!!
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Lobster Omelette with a Mornay Sauce
- Mornay Sauce this is enough for about 4 omelettes
- 1.5 T. butter
- 1.5 T. four
- 1 c. whole milk
- 1/2 c. shredded Gruyere
- 1/4 tsp. kosher salt
- 1 pinch cayenne pepper
- 1 pinch white pepper
- 1 pinch nutmeg
- One Omelette
- 1 lobster tail shelled, cleaned, deveined and cut into nice size chunks
- 1 small shallot diced
- 2 T. diced red bell pepper
- 1 T. butter
- 3 eggs warmed in hot water for 5 minutes
- 1 pinch kosher salt
- 1 tsp. butter
- chives garnish
- In a small saucepan melt the butter over medium-high heat.
- Add the flour and cook for about 1 minute.
- Whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
- Reduce to a simmer and season with the salt, pepper and nutmeg. Simmer for 2 to 3 more minutes.
- Stir in the Gruyere until melted. Keep warm.
- While Mornay is simmering, add 1 T. butter to small nonstick saute pan over medium-high heat.
- Saute shallots and bell pepper for a couple minutes. Add lobster meat and continue to saute for a few minutes or until lobster meat is opague in color. Remove from pan. Keep warm.
- Crack the warm eggs into a bowl, add salt and blend with a fork.
- Heat the same pan over medium-high heat.
- Add 1 tsp. butter and cover pan.
- Pour the eggs into the pan and stir with a rubber spatula for 5 seconds.
- Lift the pan and move it around until the excess liquid pours off into the pan under the cooked egg.
- Loosen the egg from the pan with the spatula.
- Add lobster mixture to one side of the omelette and flip the other side over to cover.
- Slide onto a plate and cover with the Mornay sauce.
- Garnish with chives. Say Grace and serve immediately!
Mornay sauce adapted from Emeril