Nova Scotia Lobster Omelette
2 free range eggs
1 Tbsp. chives, chopped (15 mL)
2 Tbsp. milk (30 mL)
3½ oz Nova Scotia lobster meat (100 g)
1 cup local and wild mushrooms 250 ml
3 oz white wine (90 mL)
3 oz heavy cream (90 mL)
Gouda cheese, shaved
Sauté mushrooms in 1 tsp. (5 mL) butter, add white wine, allow to simmer for 30 seconds. Bring to a boil then add cream and reduce by 30%. Season to taste with sea salt and white pepper.
Whisk together the eggs and milk with a pinch of salt. Cook in a lightly buttered pan until just set. Place the omelet on a plate fill with the sauce mixture and lobster, garnish with the Gouda and chives.
Makes 1 omelette.