Home › The Principles of Cookery › Lobster Omelet

Lobster Omelet

Remove the flesh from a small freshly-boiled lobster, and mince it up finely. Whisk up four eggs, strain them, add the lobster and pepper and salt to taste, and whisk again to mix thoroughly. Dissolve two ounces of butter in an omelet-pan, and pour in the mixture. Place over a moderate fire, and stir one way until the omelet is set. Turn it on to a very hot dish, fold it in two, and serve at once.