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.