Lobster omelette Victoria

Name: Lobster omelette Victoria
Ingredients: 1 x 1 kg lobster, boiled and shelled; 50 g unsalted butter; 40 g plain flour; 400 ml whole milk; 50 g grated Cheddar; 1 teaspoon Dijon mustard; A few drops of Worcestershire sauce; 8 eggs; 6 tablespoons hollandaise sauce; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

For
4

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

This will make a brunch or lunch that much more grand. It’s reminiscent of the Savoy’s famous omelette Arnold Bennett, which has smoked haddock as its main ingredient. It is certainly not a dish to be faced with just after waking and calls for a mixture of Cheddar cheese-flavoured white sauce and hollandaise.

Ingredients

1 x 1 kg lobster, boiled and shelled
50 g unsalted butter
40

Fish course
Breakfast
Lunch
Brunch

Method

Cut the lobster meat into large chunks and gently warm through in warm water or stock. Don’t let the liquid approach boiling point or the meat will shrink and toughen.

Melt the butter in a large frying pan, then stir in the flour. Let this cook for a couple of minutes before adding the milk, one-third at a time, stirring each time until smooth. Season the sauce with salt and black peppe