Lunchbreak: Fried Lobster Tail Omelette

Midday News

Vannessa Brown, Executive Chef of Kitchen + Kocktails by Kevin Kelley

  • Kitchen + Kocktails by Kevin Kelley is set to open to the public on October 1, 2021.
  • Reservations for Kitchen + Kocktails will go live on September 10, 2021.
  • 444 N. Wabash
  • Kitchen + Kocktails will offer lunch, dinner, and brunch on the weekends.


Fried Lobster Tail Omelette

  • 5 whole eggs- whisked 
  • 1 oz (2T) diced bell pepper (green)
  • 1 oz (2T) diced yellow onion
  • 1 oz (2T) diced beef sausage 
  • 1 oz (2T) diced tomatoes
  • 1 oz (2T) cream sauce- to garnish 
  • Shredded cheddar cheese- to garnish
  • Green onion- to garnish
  • Fresh parsley- to garnish

Step by Step:

Step 1: Add oil to a nonstick skillet on medium heat and sauté the bell pepper, yellow onion, beef sausage and tomatoes. (This is the filling of the omelette)

Step 2: Once your omelette filling is done, add your eggs and gently mix and fold together until your eggs are completely done. 

Step 3: For plating: Top your omelette with shredded cheddar, 1/2 of your cream sauce, green onion, and parsley. Finish by standing lobster tail up on side and top with remaining cream sauce. 

Lobster Tail

1 Lobster Tail

1/2 cup of flour (seasoned with salt & Pepper)

3 whole eggs (whisked)

350 degree fryer using canola/ vegetable oil

**Once your lobster tail meat is pulled and exposed**

Step 1: Using a paper towel, pat lobster tail dry to remove and excess water

Step 2: Season with salt and pepper

Step 3: Dredge your exposed lobster meat in whole eggs then cover in your mixed flour

Step 4: Once your tail is fully covered in your desired breading, place tail carefully in your fryer and let cook for 10 minutes.

Step 5: Serve with melted butter and enjoy!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Latest News

More News