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Lobster omelette

Australian Gourmet Traveller recipe for lobster omelette.

By Rodney Dunn
  • 15 mins preparation
  • 5 mins cooking plus chilling lobster
  • Serves 4
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Lobster omelette
Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.
Omelettes are great eaten at any time of the day.


  • 6 eggs
  • 100 ml pouring cream
  • 2 tbsp thinly sliced chives
  • 20 gm unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 small green lobster (about 500gm)
  • 60 gm (¼ cup) crème fraîche
  • 150 gm watercress sprigs


  • 1
    Whisk eggs, cream and chives in a bowl until combined, season to taste and set aside.
  • 2
    Split lobster lengthways, remove tail meat. Remove intestinal tract and discard, coarsely chop meat and set aside (you’ll need 150gm). Preheat oven to 180C. Melt butter and oil in a 25cm-diameter ovenproof frying pan, add meat and sauté over medium heat until opaque (1-2 minutes). Transfer to a warm plate, return pan to heat.
  • 3
    Pour egg mixture into pan and cook until just starting to set (20-30 seconds). Draw cooked egg into centre of pan with a wooden spoon or spatula, tipping pan to allow uncooked mixture to flow into spaces. Transfer to oven and bake until top is almost set (1-2 minutes), then place lobster meat, crème fraîche and watercress along centre of omelette and roll to enclose. Cut into four pieces and serve immediately.


Drink Suggestion: Vintage Champagne. Drink suggestion by Max Allen

  • Author: Rodney Dunn