LOBSTER OMELET....living on the wild side!
Nancy J. Patrykus
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.
1/4 clobster meat...of your choice.
1-1/2 csour cream
1 tspdijon mustard
1 Tbspchopped green onions
1/2 tspdried tarragon
1 tspbutter.....and .salt & pepper