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Oasis Lobster Omelet
1/2 Diced green or red pepper 1/2 onion, diced 1 clove fresh garlic, diced 1/2 cup sliced or diced mushrooms 1 Lobster tail. If you are using Maine lobsters, the claws become snack for the chef) 1 stick butter 4 Eggs 1/4 cup milk
Mix eggs and milk, lightly whip and set aside.
In a small sauce pan saute the peppers, onion, mushrooms and garlic in butter. Meanwhile, in a medium pot, bring water to a boil and then add your lobster. Boil lobster for approximately 7-10 minutes, lobster shell should turn orange or red. Drain water and cool lobster under running water and split tail. The tail meat should be white, if the meat is a little clear then pop it into the microwave for 15 second intervals until completely cooked. Try not to over cook the lobster for it will get a little rubbery. Dice lobster meat and add to peppers, onions, mushrooms and garlic mixture.
Heat your saute pan to medium heat and skim off a couple of tablespoons of butter and add to the hot pan. Pour a thin coating with egg mixture and wait momentarily till eggs start to bubble and then add your lobster and pepper mixture. As the eggs cook try to break omelet loose and flip the outer edges in to form a tri-fold. Cheddar chunks are sometimes added before folding or shredded on top. This can be served with a scoop of picante sauce on the side
Serves 4-6 depending on how big an omelet pan you are using.
