A simple omlette

Posted by ntsc at 6/30/2009 7:26 AM
Categories: lobster,shrimp,eggs,omlette

The same pictures appear on my wife's blog, but without the text.

Below is the result.

On the 15th we had a Julia Child lobster dish, Lobster with Madeira and Cream over Angel Hair Pasta.

As always with lobster we had left over lobster, again on the 4th yum!. We are not going to throw it away, not in a household that freezes the shells for stock, and it is much too good for the cat, regardless of her opinion in the matter.

That is Julia Child by the way, her partner James Beard had to be put down earlier this month, sad but necessary. We decided to remain a one cat household.

First you gather your mise.



Three eggs, twice, with some sea salt and fresh cracked pepper, about 1 o'clock is the lobster, not long out of the reefer, the salt and pepper down the right, next to some fine herbs, some fresh chive - just off the deck, and in the middle about 6 oz of shrimp in pieces. Yes the cat got one.

Mix the eggs well and pour into a hot well lubricated pan, even with non-stick I use something, in this house PAM works fine in most cases.



Then the shrimp pieces go in a row. The shrimp goes in first as it needs to cook, and can use the extra few seconds.



The lobster gets added on top of the shrimp, you can see the egg solidifying in the center and around the edge.






Using the spatchula role about 1/3 of the omelet on top of the center. It tore a little at the top.



Continue rolling in the same direction, I'm right handed to it gets rolled from right to left, the omelet is loose enough in the pan that I use a second spatchula to hold it in place while I flip it.



It is out of focus, but the only one I've got, so I use it. I then move the omelet back to the center, highest heat point, to continue cooking. How long? I like a dry omelet but go entirely by sight on this.



Plated.



It won't work with an omelet with chunks of stuff this big, but on finely chopped additions, such as ham or onion, it is perfectly proper to stir the omelet, in the pan, with a fork. Saw this in a breakfast line at CIA one morning, and when I  got back from BBQ Boot Camp check Larousse, yes it is proper technique.

Coming up soon, will be posts on more sausage, boning roast joints, my opinions on The River Cottage Meat book, and my deck. The deck is coming along well, the underpinings got finished yesterday. This involved low crawling under it with tools and I am more than a little stiff today and will spend it blogging. The won't get published today, but should be published by the end of July - perhaps weekly from now to then.

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