Omelet with Lobster and Chives

Bart van Olphen is co-founder of the Fish Tales brand, which sells sustainable fish products. So it’s no wonder that he knows pretty much everything about fish. His book Bart’s Fish Tales is packed with fishy recipes, including this omelet with lobster.

A wonderfully decadent start to the day. If you don’t want to use lobster, you can also go for crab or prawns.

Lobster for breakfast
Bart on this recipe: “During our trip to Canada, I asked David Loftus – who took the beautiful photos for this book – what his favorite fish dish was. Omelet with lobster, he said. A very simple dish, provided it is prepared properly, and incredibly delicious with the best ingredients. I thought that suited him well. That’s also how David photographs: unstylized, without a flash, nothing should be made more beautiful than it is. Yet with those ingredients he manages to take the very best photos in the world.

I decided to surprise him the next morning. As the sun was rising, I cooked this lobster omelet for him on a barbecue in the snow, beneath his hotel window. Unfortunately, he never got to eat any of it. He had allowed himself to be distracted for just a moment by the beautiful sunrise behind the ice floes, and then the hotel dog ran off with it.”

Method
If you are using a live lobster, stun it by placing it in the freezer for 1 hour first. Then take it out of the freezer and let it come to room temperature for 15 minutes. Next, cook the lobster for 8 minutes in boiling water or court-bouillon with salt, and rinse under cold, gently running water.

Break the tail and remove the meat. Crack the claws as well and remove the meat using a lobster pick. Cut the meat into coarse pieces and set aside. Toast the bread in a toaster until golden brown. For the omelet, break 3 eggs per person into a bowl each time. Beat the eggs loose with a whisk. You can also beat all the eggs together and divide them as you cook. Add a little milk or cream if desired. Season with salt and pepper.

Heat a tablespoon of oil in a frying pan over high heat. Once the oil is hot, add the eggs and lower the heat after half a minute. Cook the omelet with the lid on the pan. Once the omelet is cooked on the underside, move the pan gently back and forth so that the egg loosens from the bottom and is easy to serve. When only the top layer of the omelet has yet to set, distribute the lobster meat and chives over the egg. Put the lid back on the pan and cook for another 1 minute. Sprinkle with some pepper. Serve with the toasted bread.

Bart’s Fish Tales
Bart van Olphen
€ 29,99
Carrera culinair