Lobster Omelette

October 9, 2016

 

Breakfast Lobster

Lobster season just started and the numbers look good from Point Conception to the Mexican Border. Pictures and stories of 5 – 10 pounders are flooding the internet. And, there's more good news, they're being caught in shallow waters. That's easy pickin's for Southern California fishermen who like to enjoy breakfast lobster.

 

This recipe was inspired by my young fishing buddy, Mikey, who consistently limits out in San Diego waters. He's a practical fisherman who catches lobsters at night and eats them first thing in the morning.  He calls it, catch and cook breakfast lobster. I've since started enjoying breakfast lobster myself. Here's my take on Mikey's inspirational lobster omelette recipe. Thanks Mikey!

 

Interested in lunch lobster dish? How about a

Baja Lobster Burrito

 

Mikey and his morning breakfast ingredients

 

Breakfast Lobster & Egg (serves 2)

1 lobster tail, deveined

3 eggs

3 tablespoons beer

Butter

Kosher salt

Coarse black pepper

½ bundle of cilantro, chopped

3 stalks of green onion, chopped

1 avocado cut into 1” cubes

Extra Virgin Cold Pressed Olive Oil

 

Make The Breakfast Lobster Omelette

1. Start by preparing the lobster tail simply by cutting open the bottom of the shell. Now that you've exposed the meat, make a lengthwise slit, ½ inch deep. And then, in the slit, insert a piece of butter with add a pinch of salt.

 

2. When ready, microwave the lobster tail. If the tail comes from a 1-2 pound lobster, start microwaving for one minute. Check for doneness by piercing the thickest part of the tail with a pairing knife, expose the center of the meat, looking for all white meat. If you find meat that is still opaque, re-mircowave only at 10 second intervals. Avoid overcooking your lobster!

 

3. Once cooked, remove the lobster tail meat and chop into medium sized pieces.

 

4. Next, start adding green onions, cilantro, avocado and lobster meat together in a bowl. Remember to add a pinch of salt and pepper and mix.

 

5. Now, create the omelette by adding the eggs, beer, salt and pepper in a small bowl and mix until blended.

 

6. Cover the bottom of a frying pan with oil and heat over a medium flame.

 

7. Now, add the egg mixture and cook for one minute while shaking the frying pan back and forth.

 

8. After a few minutes, use a spatula to draw down the edges of the egg mixture from within the frying pan. Thus, you can ensure the edges won't stick to the frying pan. Now, cover the frying pan with a lid, and cook for another 1 minute.

 

NEED SOME KITCHEN STUFF? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni _______________________________________________________________

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤ Teflon Safe Frying Pan 12-inch W/Lid  

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➤ 12-inch Chef's Knife

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➤ Wusthof Pro Cook’s Knife 12-inch

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➤ Bread Cutting Serrated Culinary 10-inch Knife

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ 24" Round Hard Wood Cutting Board

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➤ Pyrex 1-cup & 2-cup Measuring Cups http://amzn.to/2AhJf9z
➤ Olive Oil Dispenser Bottle 16-oz

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➤ Kirkland Organic Extra Virgin Olive Oil 2L

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➤ Pro Stainless Steel Mixing Bowl Set of 6

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➤ Fish Prepping Pan (13"x9"x2")

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➤ Amazon Cool Serving Platters

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
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➤ GoPro HERO4 Black  
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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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