Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  3 min
• Ready Time:
  18 min

Ingredients

• 3 large eggs
• chopped chives
• 1 cup lobster meat steam or boil the lobster for 10-12 min, into ice bath take out tail meat and chill
• teaspoon unsalted butter
• grated Parmesan cheese
• Chahula Hot Sauce
• kosher salt
• olive oil

Directions

 

Start by beating your eggs with the room temp butter, kosher salt and chives until it is all one color. Now have your lobster meat chopped into nice even chunks ready to go. Medium low pan some olive oil and pour the eggs in and let set for 30 seconds then start pulling the sides into the center so the cooking becomes even. When it looks like the eggs are  about to set where you would like it as some people like more wet curds some dryer its up to you. Add the lobster meat and let warm through for 30 seconds. Now start pushing the eggs and folding it into one of the corners of the pan and let sit on the edge fo the pan for 30 more seconds and flip onto a plate kike a traditional omelet

I like to finish mine with some more chives some grated Parmesan cheese and some Chahula hot sauce. Love this one on a slightly hung over Sunday which is why I thought of this one today

 

Benny