|I am having a great time with these plates.|
Before I say another word, let me tell you that I do not eat like this all of the time. In fact, the only other time I had a lobster omelet was six years ago at Arno's Restaurant on Main Street in Nantucket. We were spending an autumn week with friends on Cape Cod and decided to enjoy a couple of days in Nantucket. If you've not been there, let me tell you it is a wonderful place. From the time my feet hit terra firma I felt as if I'd somehow wandered into a Charles Wysocki painting. I can't think of any place else that is quite like it, and I could return again and again. As I mentioned we were with friends who happened to be seasoned veterans of roaming Nantucket. As soon as we exited the ferry at around 9:00 in the morning they led the way to Arno's. Having gotten up in the pre-dawn hours to catch the early ferry we were all starving, so ordered coffee and opened the menus. My eyes fell upon the words "Lobster Omelet" and I needed to look no further, I'd decided. I can still remember the wonderful taste of that omelet, unique to anything else I'd ever had. Last week while digitizing pictures, I stumbled across the set I'd taken during this trip and I immediately thought of Arno's and that omelet. I went online to see if I could find a recipe (no), so perused the menu at Arno's website. It is described as sauteed lobster and Boursin cheese. (Hence my interest in making my own homemade Boursin.) I mentioned this to my husband who bought me a baby lobster (all of five inches long) and I ended up creating a delicious omelet that easily rivaled Arno's, if not surpassed it.
For those of you willing to try it, here are step-by-step directions.
|Remove the baby lobster from the shell by loosening the meat from the top and then slowly pulling it from the shell. It should extract in one piece, as shown.|
|Cut the lobster meat into bite-sized pieces while you melt about a teaspoon of butter in a 7" saute pan.|
|Pour 2 eggs, scrambled, into the pan and swirl to cook quickly. Dot the top with as much Boursin cheese as you like. I found four dots to be just perfect.|