This is a delicious indulgence for a sunny Sunday morning that will bring a little Provence into your home. Pre-cook the lobster and crab the day before to avoid the extra work in the morning. Recipe from New World Provence: Modern French Cooking for Friends and Family, published by Arsenal Pulp Press.
ingredients
directions
In a large mixing bowl, whisk eggs with salt and pepper. In a large non-stick frying pan on medium-high heat, melt clarified butter. Add eggs and stir continuously with a rubber spatula. When eggs begin to coagulate, add crab and lobster, gently moving it to allow eggs to settle on the bottom of the pan (see note). Remove pan from heat. Sprinkle with herbs, then with a wide spatula, fold omelette over gently. Gentlyy transfer omelette to a platter and serve.
A true French omlette is plain-looking; the only colour is that of the eggs, not revealing its delicious filling or displaying any brown marks from the pan.