Recipe: Orange Lobster Omelette (serves 2)

Orange Lobster Omelette
Rec.food.recipes/Janette/2002

1 large orange
4 tablespoons butter
1 teaspoon minced shallots
1/2 pound cooked lobster meat
2 anchovy fillets
4 eggs
2 tablespoons water
salt and freshly ground pepper

Peel the orange and remove 4 segments from it, set aside. Melt 2 tablespoons of butter in a small skillet and saute shallots gently for 2 minutes. Add the lobster meat and squeeze the juice from what is left of the orange into the pan. Mash the anchovies and stir them into the juices.
When the lobster is hot, add the orange segments, cover and set over very low heat while you make the omelettes. Mix 2 eggs together with about 1 tablespoon water and salt and pepper to taste. Heat 1 tablespoon butter in an omelette pan, and when sizzling pour in the eggs. As soon as they are set, spoon half the lobster into the centre, quickly finish cooking the omelette, then fold it over and slide it onto a warm plate. Garnish with orange segments. Repeat to make second omelette. Makes 2 servings.