Makes one omelette, serves 1-2
Prep time: 10-15 minutes
Cook time: 5 minutes
- 1 clove garlic, minced
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 125 ml olive oil
- 125 ml grapeseed oil
- Salt to taste
- 1 cooked lobster about 500grams (MSC certified WA rock lobster)
- 3 eggs
- 10 ml grapeseed oil
- 5 dill sprigs
- 2 tablespoons of chopped chives
- To make the mayonnaise, combine garlic, egg yolks, lemon juice, vinegar and mustard in a blender and blend till smooth.
- Slowly drizzle in the olive and grapeseed oils combined together. Season with sea salt to taste.
- Lay the lobster on a chopping board. With a sharp, large knife, halve the lobster lengthways.
- Scoop out the lobster tail meat and discard the intestinal tract that runs along the tail. Roughly dice all the lobster meat and add just enough mayonnaise to bind it together. Mix through the finely chopped chives. Check the seasoning. It should taste like your dream lobster sandwich filling.
- Lightly whisk three eggs and season with sea salt. Gently preheat a seasoned non-stick pan.
- Add the oil, followed by the egg mixture. Using a spatula or a fork, agitate the eggs with your right hand, holding the pan in your left, lifting the base and sides of the pan and stirring back to the middle.
- Flatten out the egg mixture and let it set gently on the heat. While the omelette is still slightly runny or baveuse on top, fold one side over and then the other and invert onto a plate.
- Top with the lobster mayonnaise mixture and fresh herbs. Season with pepper and flaky sea salt.