▶️ How to make Lobster Omelette with Sturgeon Caviar - LIVESTREAM

Directions 📝

PREP 🔪

1. Peel and cut the potatoes into 1-inch pieces. Transfer the potatoes to a medium pot, cover with cold water and a pinch of kosher salt, and bring to a boil over high heat. Once boiling, turn the heat down to a simmer and cook for 15 minutes or until tender.

2. While the potatoes are simmering, remove the lobster from the packaging, pat dry with paper towels, and allow it to temper on your countertop.

3. Remove your eggs from the fridge and allow them to temper as well.

4. Peel and hache the shallot. Pick and chop the dill and tarragon. Slice the chives, reserving the chive tips for garnish. Dice the butter into cubes. Lightly chop the lobster meat.

5. Once the potatoes have cooked, strain them and transfer them to a mixing bowl. Lightly crush the potatoes with a fork and reserve.

How to Make the Filling

1. Heat the large non-stick pan over medium heat and add 4 tablespoons of butter.

2. Add the shallot hache to the pan along with a pinch of Balinese Truffle Salt and cook, without color, for 1-2 minutes until soft.

3. Add the lobster to the pan and gently heat the lobster over medium low heat. Once warmed, transfer the contents to the mixing bowl with the crushed potatoes.

4. Mix the potatoes with the lobster meat and add the mascarpone cheese, a sprinkle of chives, lemon zest, and a sprinkle of Balinese Truffle Salt. Taste and adjust the seasoning as needed. Keep this mixture out, tempering.

5. Clean the pan and have it ready for cooking the omelettes.

HOW TO COOK 🍳

1. Crack three eggs into a bowl, add one half eggshell of water and a s Direction Crack three eggs into a bowl, add one half eggshell of water and a sprinkle of the chopped dill and tarragon mixture. 

2. Whisk and aerate the eggs with a fork.

3. Heat the pan over medium heat and add 2 tablespoons of butter.

4. When the butter begins to sizzle, add the eggs and stir them with the spatula.

5. Once set, add half the lobster mixture, then roll the omelette over in the pan three times.

6. Transfer the omelette to a plate, season with a few drops of lemon juice and a pinch of Balinese Truffle Salt, and garnish with dollops of caviar and sliced chives.

7. Serve the omelette to mom alongside your favorite toast and a mimosa or two to thank her for being the mom!