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!