Glazed lobster omelette

servings4
45 minutes

Ingredients

For the omelette

  • 2 lobsters, large, native
  • 12 free-range eggs
  • salt
  • pepper

Thermidor glaze

  • 35ml of cognac
  • 75g of butter
  • 75g of flour
  • 90g of pasteurised egg yolk
  • 5g of Dijon mustard
  • 5ml of Chardonnay vinegar
  • 45g of Parmesan, grated
  • 225ml of milk
  • 375ml of double cream
  • 225ml of lobster stock
  • 1 sprig of basil
  • 1 sprig of tarragon
  • 5ml of lemon juice
  • salt
  • pepper

To garnish

  • fennel fronds

Method

1
To begin, render the lobsters insensate by leaving them in the freezer until immobile and nonreactive - this may take a few hours
  • 2 lobsters, large, native
2
Bring a large pan of water to a rapid boil. Once insensate, kill the lobsters humanely and place into the boiling water. Cook for 8 minutes, then remove and place into a bowl of ice water
3
Remove the meat from the claws and knuckles, leaving them in large, intact pieces. Remove the tail meat from the tails, keeping each half intact, and place them in the fridge - these will be kept for presentation. Cut the reserved claw and knuckle meat into neat, big chunks and refrigerate until required
4
For the thermidor glaze, melt the butter in a heavy-based saucepan. Once the butter begins to foam, add the cognac and allow to evaporate for 20 seconds. Add the lobster stock, basil and tarragon and reduce down by half
  • 75g of butter
  • 225ml of lobster stock
  • 35ml of cognac
  • 1 sprig of basil
  • 1 sprig of tarragon
5
Once reduced, add the flour and mix with a spatula until a smooth paste forms and comes away from the sides of the pan. Cook out over a low heat for approximately 3 minutes, stirring constantly
  • 75g of flour
6
Once cooked, remove the pan from the heat and add the egg yolks, mustard, vinegar and Parmesan. Mix until smooth, then whisk in the milk and cream. Season with lemon juice, salt and pepper to taste, then allow to cool and reserve until required
  • 90g of pasteurised egg yolk
  • 5g of Dijon mustard
  • 5ml of Chardonnay vinegar
  • 45g of Parmesan, grated
  • 225ml of milk
  • 375ml of double cream
  • 5ml of lemon juice
  • salt
  • pepper
7
To make the omelettes, crack 3 eggs into a bowl and whisk until bubbles appear. Split the eggs into 4 separate bowls, season and cook in individual, non-stick pans over a medium heat, constantly folding the egg into itself until rivets begin to appear and the omelettes take shape
  • 12 free-range eggs
  • salt
  • pepper
8
Once the omelettes have begun to lightly set, evenly spread the lobster meat on top of each
9
Add a generous spoonful of the thermidor glaze and spread out to form a smooth layer on top of each omelette. Place under a medium grill and cook until the glaze is golden brown
10
Place the pans onto plates, garnish with fennel tops and serve immediately
  • fennel fronds