Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Lobster Omelette
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- #36979
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large orange
4 tablespoons butter
1 teaspoon minced shallots
1/2 pound cooked lobster meat
2 anchovy fillets
4 eggs
2 tablespoons water
salt and freshly ground black pepper
directions
Peel the orange and remove 4 segments from it, set aside.
Melt 2 tablespoons of butter in a small skillet and saute shallots gently for 2 minutes. Add the lobster meat and squeeze the juice from what is left of the orange into the pan. Mash the anchovies and stir them into the juices.
When the lobster is hot, add the orange segments, cover and set over very low heat while you make the omelettes. Mix 2 eggs together with about 1 tablespoon water and salt and pepper to taste.
Heat 1 tablespoon butter in an omelette pan, and when sizzling pour in the eggs. As soon as they are set, spoon half the lobster into the center, quickly finish cooking the omelette, then fold it over and slide it onto a warm plate.
Garnish with orange segments. Repeat to make second omelette.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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