Edith's Lobster Omelette

Name: Edith's Lobster Omelette
Cook time: 55 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons/ 30 ml canola oil; 2 onions, chopped; 2 garlic cloves, minced; 2 poblano chiles, seeded and diced; 6 tomatoes, blanched and chopped; salt & freshly ground black pepper; 1 guajillo chile (fresh or dried and rehydrated); 1 jalapeno pepper, chopped; 1 clove; 1 teaspoon/ 5 ml ground cumin; 1/4 cup/ 60 ml chicken broth; 2 sprigs fresh thyme; 2 sprigs fresh marjoram; 2 tablespoons/ 30 ml butter; 1 tablespoon/ 15 ml canola oil; 1 garlic clove, minced; 2 lobsters, cooked and shelled, meat chopped (or the equivalent of 3 pounds); salt & freshly ground black pepper; 8 eggs; 2 tablespoons/ 30 ml milk; salt & freshly ground black pepper; 1 tablespoon/ 15 ml canola oil; 1 cup/ 250 ml shredded monterey jack cheese; tortilla, warmed, for serving

Submitted by Chuck Hughes

"Recipe courtesy Chuck Hughes"

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photo by Food.com

Ready In:: 55mins
Ingredients:: 24
Serves:: 4

ingredients

Ranchero Sauce
2 tablespoons/ 30 ml canola oil
2 onions, chopped
2 garlic cloves, minced
2 poblano chiles, seeded and diced
6 tomatoes, blanched and chopped
salt & freshly ground black pepper
1 guajillo chile (fresh or dried and rehydrated)
1 jalapeno pepper, chopped
1 clove
1 teaspoon/ 5 ml ground cumin
¹⁄₄ cup/ 60 ml chicken broth
2 sprigs fresh thyme
2 sprigs fresh marjoram
Lobster
2 tablespoons/ 30 ml butter
1 tablespoon/ 15 ml canola oil
1 garlic clove, minced
2 lobsters, cooked and shelled, meat chopped (or the equivalent of 3 pounds)
salt & freshly ground black pepper
Omelette
8 eggs
2 tablespoons/ 30 ml milk
salt & freshly ground black pepper
1 tablespoon/ 15 ml canola oil
1 cup/ 250 ml shredded monterey jack cheese
tortilla, warmed, for serving

directions

For the ranchero sauce:
In a large skillet over medium heat, heat the oil and saute half of the onions and half of the garlic until translucent. Add the poblano chiles and continue sauteing for 2 minutes. Add half of the tomatoes. Season with salt and pepper. Set aside.
In a blender, add the remaining onions, garlic and tomatoes. Then add the guajillo chile, jalapeno pepper, clove and ground cumin. Blend until smooth. Pour into the skillet. Add the chicken broth, marjoram and thyme. Continue cooking for about 10 minutes. Adjust seasoning if necessary. Keep warm.
For the lobster:
In a skillet, melt the butter with the oil. Add the garlic and lobster meat, reserving some meat for garnish, and saute for 1 minute. Season with salt and pepper. Keep warm.
For the omelette:
In a bowl, whisk the eggs and milk. Sprinkle with salt and pepper. Using a nonstick frying pan, heat the oil over medium heat and pour the egg mixture into the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add the cheese and lobster. Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas.

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RECIPE SUBMITTED BY

Chuck Hughes

United States

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.

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