Lobster Omelette with a Mornay Sauce
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.
Ingredients
- 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
Instructions
- 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!
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