• St. Edith 02

    From Dave Drum@1:229/452 to All on Sun Aug 8 21:49:50 2021
    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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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)