Subj : St. Edith 02
To   : All
From : Dave Drum
Date : Sun Aug 08 2021 21:49:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Edith's Lobster Omelette
 Categories: Seafood, Vegetables, Chilies, Herbs, Cheese
      Yield: 4 Servings
 
MMMMM-----------------------RANCHERO SAUCE----------------------------
      2 tb (30 mL) canola oil
      2 lg Onions; chopped
      2 cl Garlic; minced
      2    Poblano chilies; seeded,
           - diced
      6    Tomatoes; blanched, chopped
      1    Guajillo chile; fresh or
           - dried & rehydrated
      1    Jalapeno; chopped
      1    Clove
      1 ts (5 mL) ground cumin
    1/4 c  (60 mL) chicken broth
      2    Sprigs thyme
      2    Sprigs marjoram
           Salt & pepper

MMMMM--------------------------LOBSTER-------------------------------
      2    Lobsters (3 lb); cooked,
           - shelled
      2 tb (30 mL) butter
      1 tb (15 mL) oil
      1 cl Garlic; minced
           Salt & pepper

MMMMM--------------------------OMELETTE-------------------------------
      1 tb (15 mL) canola oil
      8 lg Eggs
      2 tb (30 mL) milk
      1 c  (250 mL) Monterey Jack
           - cheese
           Salt & pepper
 
  FOR THE RANCHERO SAUCE: in a large skillet, heat oil and
  sauté half of the onions and half of the garlic until
  translucent. Add the poblano chillies and continue
  sautéing for 2 minutes. Add half of the tomatoes. Season
  with salt and pepper. Set aside.
  
  In the recipient of the blender, add all the remaining
  onions, garlic and tomatoes. Then add the guajillo
  chilli, jalapeno pepper, clove and ground cumin. Blend
  until smooth. Pour into the skillet. Add thyme, marjoram
  and chicken broth. Continue cooking for about 10
  minutes. Adjust seasoning if necessary. Keep warm.
  
  FOR THE LOBSTER: in a skillet, melt butter with oil. Add
  garlic and lobster and sauté for 1 minute. Season with
  salt and pepper. Keep warm.
  
  OMELETTE: For the omelette: in a bowl, whisk the eggs
  and milk. Season with salt and pepper. Using a non-stick
  frying pan, heat oil and pour the egg mixture onto the
  hot pan. Tilt the pan to spread the eggs evenly. Cook
  until the eggs have set. Add cheese and lobster. Once
  the cheese has melted, fold one half of the omelette
  onto the other half. Transfer to a plate and serve with
  the ranchero sauce, more lobster on top and tortillas.
  
  Courtesy Chuck Hughes: Chuck's Week Off
  
  RECIPE FROM: http://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

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