How to Make Lobster Omelets | Christner's

Christner’s Twice: How to Make Lobster Omelets

Enjoy your lobster tail from Christner's twice
Read Time: 1.5 Minutes | Jan 15, 2021
 

Christner’s Twice: How to Make Lobster Omelets

Enjoy your lobster tail from Christner's twice
Read Time: 1.5 Minutes | Jan 15, 2021
Christner’s Twice: How to Make Lobster Omelets

What is Christner’s Twice?

Couldn’t finish your plate at our restaurant? Don’t worry – it won’t have to go to waste. Christner’s Twice is a series of home recipes for you to turn your leftovers into a completely new meal.

Lobster Omelet

Ingredients

  • 2 oz. Coldwater Lobster Tail – Leftover from Christner’s
  • 3 Large Eggs, whipped
  • 2 Tbsps. Onion, chopped
  • 2 Tbsps. Green Pepper, chopped
  • 2 Tbsps. Fresh Basil, chopped
  • 2 Tbsps. Tomato, chopped
  • 2 Tbsps. Butter
  • Handful of Fresh Spinach

Directions

  • Crack eggs into a mixing bowl and beat until they turn a pale yellow color.
  • Heat a non-stick sauté pan over medium-low heat.
  • Add butter and allow it to melt.
  • When the butter in the pan is hot enough to make a drop of water hiss, add vegetables and sauté them until they begin to brown.
  • When the onion becomes clear, add lobster and pour in the eggs, but don’t stir.
  • Let the eggs cook for up to one minute or until the bottom starts to set (similar to a pancake).
  • Gently flip the egg over in half and cook until the omelet is thoroughly cooked.

Serving Suggestions

Finish with salsa and enjoy!

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