Ingredients

For the Omelette

• 3-4 large eggs

• 2 tablespoons sour cream or crème fraîche

• ½ cup cooked lobster meat, chopped into ¾-inch pieces

• 6-8 thin asparagus spears, trimmed and cut diagonally

• 3 tablespoons unsalted butter (divided)

• ¼ cup red onion, thinly sliced

• ¼ cup shredded cheese (Gruyère or Italian blend)

• 2 tablespoons fresh herbs (dill, chives, parsley), chopped

• ¼ teaspoon Old Bay seasoning

• Salt and freshly ground black pepper to taste

• 1 tablespoon fresh lemon juice

Instructions

Prepare the Asparagus

Trim asparagus spears and cut into ½-inch diagonal pieces, using only the tender parts. Blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp, then drain and set aside.

Sauté the Vegetables and Lobster

Heat 1 tablespoon butter in a small skillet over medium heat. Add sliced onion and cook until translucent, about 3 minutes. Add blanched asparagus and lobster meat, seasoning with Old Bay and cooking just until lobster is heated through, about 2 minutes. Remove from heat, toss with fresh herbs and lemon juice, then set aside.

Make the Omelette

Whisk eggs with sour cream, salt, and pepper in a bowl until well combined. Heat remaining 2 tablespoons butter in a non-stick omelette pan over medium-low heat. Pour in egg mixture and stir gently with a heat-proof spatula, scraping from the bottom while tilting the pan to distribute uncooked egg.

When eggs are almost set but still slightly wet on top, add the lobster mixture and cheese to one half of the omelette. Using the spatula, fold the empty half over the filling to create a half-moon shape. Cover the pan and let stand for 1-2 minutes to finish cooking.