Lobster Or Crab Omelet Recipes

LOBSTER OR CRAB OMELET

Steps:

• Beat the eggs and cook in an omelet pan over medium heat.
• While eggs are beginning to cook in another pan sauté' the onions in the butter, add celery and lobster or crabmeat to onions and simmer for 3 minutes.
• Before folding the omelet, spread it with the filling mixture.
• Fold and serve garnished with parsley.

CRAB OMELET

Steps:

• Mix the flaked crabmeat with the cheese and season with salt and pepper.
• Lightly beat the eggs in a bowl with the water and salt and pepper.
• Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
• Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
• Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
• Do not fold, but slide on to a hot plate and serve immediately.

CRAB & LOBSTER OMELETTE

Steps:

• In a large mixing bowl, whisk eggs with salt and pepper. In a large non-stick frying pan on medium-high heat, melt clarified butter. Add eggs and stir continuously with a rubber spatula. When eggs begin to coagulate, add crab and lobster, gently moving it to allow eggs to settle on the bottom of the pan (see note). Remove pan from heat. Sprinkle with herbs, then with a wide spatula, fold omelette over gently. Gentlyy transfer omelette to a platter and serve.
• A true French omlette is plain-looking; the only colour is that of the eggs, not revealing its delicious filling or displaying any brown marks from the pan.

CRAB AND SWISS OMELET

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
• In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
• Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

EDITH'S LOBSTER OMELETTE

Steps:

• For the ranchero sauce: In a large skillet over medium heat, heat the oil and saute half of the onions and half of the garlic until translucent. Add the poblano chiles and continue sauteing for 2 minutes. Add half of the tomatoes. Season with salt and pepper. Set aside.
• In a blender, add the remaining onions, garlic and tomatoes. Then add the guajillo chile, jalapeno pepper, clove and ground cumin. Blend until smooth. Pour into the skillet. Add the chicken broth, marjoram and thyme. Continue cooking for about 10 minutes. Adjust seasoning if necessary. Keep warm.
• For the lobster: In a skillet, melt the butter with the oil. Add the garlic and lobster meat, reserving some meat for garnish, and saute for 1 minute. Season with salt and pepper. Keep warm.
• For the omelette: In a bowl, whisk the eggs and milk. Sprinkle with salt and pepper. Using a nonstick frying pan, heat the oil over medium heat and pour the egg mixture into the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add the cheese and lobster. Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas.

ASPARAGUS CRAB OMELETS

Steps:

• Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.

CRABMEAT OMELETTE

Steps:

• 1. 1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt. 2. Add the onion, crabmeat, and green onions then cook until half done 3. Add salt and pepper to taste then set aside. 4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt. 5. Crack the eggs and place in a bowl then add some salt 6. Whisk the eggs and pour on the frying pan 7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space. 8. Put the cooked crabmeat and onions on top of the half side of the omelette. 9. Cover the crabmeat and onions by folding the other side of the omelette. 10. Place in a serving plate. 11.Serve hot with bread or rice. Share and Enjoy! Source: http://panlasangpinoy.com/2009/10/26/breakfast-dish-how-to-make-crabmeat-omelette-omelet/

CRAB & BRIE OMELET (TREASURE TROVE #12)

Steps:

• Preheat broiler.
• Whisk 1st 4 ingredients in lrg bowl to blend. Melt 1 tbsp butter in 10-in flame-proof non-stick omelette pan over med-high heat.
• Pour 1/2 of egg mixture into pan & cook till almost set, tilting pan & lifting egg mixture w/rubber spatula to allow uncooked portion to run underneath (about 1-2 min).
• Spoon 1/2 of crab over rt half of omelet. Sprinkle 1/2 of green onions & 1/2 of cheese over crab. Season w/salt & pepper.
• Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds).
• Fold lt side of omelet over filling. Slide omelet onto plate & keep warm.
• Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.