“Lobsta” as the Bostonians fondly call this tasty crustacean, is at its peak between June and late December. Maine lobsters have sweet, meaty claws and delicious tail meat, and are a perfect addition to an omelet. Lobster meat is low in calories and high in protein. It provides a great source of essential vitamins and minerals, and is low in mercury. I added steamed asparagus, and gave both the asparagus and lobster meat a quick sauté in a combination of olive oil and butter before adding to the eggs. Serve with a side of greens and a garnish of fresh chopped scallions!
- 3 extra large eggs I added an extra egg white
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 6-8 spears asparagus
- 4 ounces cooked lobster meat cut into small pieces
- 2 tablespoons unsalted butter
- Steam asparagus in a microwave or in a saucepan on the stovetop, until almost tender. Then cut the spears into pieces on the diagonal.
- In a small bowl, whisk together the eggs, salt and pepper. Melt the butter in a small skillet over medium heat and add the eggs. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs have set, add the lobster and the asparagus on one side and then fold the omelet over the filling. Cover the pan and let it stand for 1-2 minutes. Garnish with fresh chopped scallions.