Tarragon and Lobster Omelet

PHOTO BY MICHAEL PIAZZA
STYLING BY CATRINE KELTY

Tarragon with lobster is a classic combination. Served with a creamy French-style omelet, this is a breakfast or brunch fit for royalty, a very luxurious breakfast for two. One tip when making a French omelet is to use a good nonstick pan. If you prefer to use a cast-iron pan, it’ll be more difficult so be sure it is very well seasoned and that you use plenty of butter.

Serves 2           

1 (1- to 2-pound) lobster, cooked
2 sticks cold butter, plus more for cooking the omelet
¼ cup water
6 sprigs of tarragon, finely chopped
salt
4 eggs

Remove the lobster meat from the shell, reserving the meat from fattest claw to keep whole and chopping the rest into bite-sized pieces. If there was any roe in your lobster, crumble it and add to the meat. Set aside.

To make the sauce (a classic buerre monté), place the water in a small pot. Chop cold butter into tablespoon-sized pieces. Add the salt to the water and bring to a boil. As soon as it boils place 1 piece of butter into the water and swirl it, keeping the butter in constant motion over the flame to melt and emulsify in the water. Add the remaining butter, piece by piece, continuing to swirl until all the butter is incorporated. If done correctly, the sauce will be thick and creamy, with no visible separation. Once the sauce is emulsified, bring it up to a simmer for about a minute to further bind it. Taste and add salt if needed. Turn the heat down to low, add the chopped tarragon, the lobster meat and roe and the whole lobster claw to gently reheat in the sauce while you make the omelet.           

Place half a tablespoon of butter in a nonstick skillet and melt over medium-low heat until foamy. Whisk eggs together with a fork and add a pinch of salt. Pour the eggs in the pan and immediately stir with a rubber spatula. Continue to stir the eggs until they begin to thicken. .At this point, allow the egg to set on the bottom without stirring, but take care to not cook the egg all the way through; it should only take a few seconds to set. Roll the omelet into a cigar shape by easing the egg off the pan a little at a time and folding it over itself. Slide the omelet onto a plate, arrange the whole lobster claw meat on top and spoon the lobster-tarragon sauce on top. Serve on 1 plate with 2 forks.

BEN RIGBY is a professional cook, freelance writer and anthropologist. Amateur gardening and banjos round out the days. Follow him on instagram at @rigbybenjamin