Lobster Omelette with a Mornay Sauce

• Seafood

  • 1 Lobster tail

• Produce

  • 1 Chives
  • 2 tbsp Red bell pepper
  • 1 Shallot, small

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 Mornay sauce

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/4 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1 pinch Nutmeg
  • 1 pinch White pepper

• Dairy

  • 2 3/4 tbsp Butter
  • 1/2 cup Gruyere
  • 1 cup Whole milk

• Frozen

  • 1 Omelette

• Other

  • 1.5 T. four

Found on saygraceblog.com

Description

Ingredients

• Mornay Sauce (this is enough for about 4 omelettes)
• 1.5 T. butter
• 1.5 T. four
• 1 c. whole milk
• ½ c. shredded Gruyere
• ¼ tsp. kosher salt
• 1 pinch cayenne pepper
• 1 pinch white pepper
• 1 pinch nutmeg
• One Omelette
• 1 lobster tail, shelled, cleaned, deveined and cut into nice size chunks
• 1 small shallot, diced
• 2 T. diced red bell pepper
• 1 T. butter
• 3 eggs, warmed in hot water for 5 minutes
• 1 pinch kosher salt
• 1 tsp. butter
• chives, garnish

Directions

• In a small saucepan melt the butter over medium-high heat.
• Add the flour and cook for about 1 minute.
• Whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
• Reduce to a simmer and season with the salt, pepper and nutmeg. Simmer for 2 to 3 more minutes.
• Stir in the Gruyere until melted. Keep warm.
• While Mornay is simmering, add 1 T. butter to small nonstick saute pan over medium-high heat.
• Saute shallots and bell pepper for a couple minutes. Add lobster meat and continue to saute for a few minutes or until lobster meat is opague in color. Remove from pan. Keep warm.
• Crack the warm eggs into a bowl, add salt and blend with a fork.
• Heat the same pan over medium-high heat.
• Add 1 tsp. butter and cover pan.
• Pour the eggs into the pan and stir with a rubber spatula for 5 seconds.
• Lift the pan and move it around until the excess liquid pours off into the pan under the cooked egg.
• Loosen the egg from the pan with the spatula.
• Add lobster mixture to one side of the omelette and flip the other side over to cover.
• Slide onto a plate and cover with the Mornay sauce.
• Garnish with chives. Say Grace and serve immediately!