LOBSTER OMELET....living on the wild side!

Nancy J. Patrykus


This will make a lovely breakfast or a wonderful luncheon dish.
Buttered toast a glass of juice or mimosa!
You will think you are in HEAVEN!
I liked the whole lobster picture. But I
used 1 small cooked lobster tail for each omelet person.
A stunningly beautiful dish if you have the lobster claws to add to the omelet!
A cook in Miami FL. restaurant shared this great recipe with me.

★★★★★ 1 vote
guests or family
10 Min
10 Min


1/4 c
lobster meat...of your choice.
1-1/2 c
sour cream
1 tsp
dijon mustard
2 large
1 Tbsp
1 Tbsp
chopped green onions
1/2 tsp
dried tarragon
1 tsp
butter.....and .salt & pepper


1In a small bowl mix together sour cream
and mustard.
2In a medium bowl mix together eggs, green onions, tarragon and
salt & pepper to taste.
3Melt butter in a skillet,
add egg mixture and cook till set.
On half of the eggs spread sour cream mix then the lobster meat.
Fold other half of eggs over the lobster side.
Serve while warm.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #eggs, #lobster