Maine lobster omelette
Serves 2 6 eggs 170g fresh lobster meat, chopped 10g/2 tsp unsalted butter sea salt and ground black pepper 115g tomatoes, chopped 1 tsp chives, chopped For the truffle hollandaise: 3 egg yolks 60ml water 2 tbsp lemon juice 115g cold, unsalted butter, cut into pieces ¼ tsp sea salt a pinch of freshly ground black pepper a pinch of paprika a drizzle of truffle oil 1 chive, chopped, to garnish
• To make the truffle hollandaise, whisk the 3 egg yolks, water and lemon juice in a small pan. Cook over a very low heat, stirring, until bubbling at the edges. Gradually stir in the butter until melted. Once the sauce thickens, remove from heat and stir in salt, pepper, paprika and truffle oil.
• Preheat…
