1/3 Cup chopped asparagus spears (3 or 4 spears)
2 Precooked lobster claws to yield ½ cup diced lobster (pre-cooked lobster tails can also be used)
¼ Cup shredded cheese (Italian blend works great)
¼ Cup minced onion
2 Teaspoons butter
Salt and pepper to taste
Rinse, trim and chop the asparagus. Do not use the tough lower end of the spears. Mince the onion. Chop the lobster being careful to remove shell fragments and other inedible parts.
Whisk the eggs with a 1/4 teaspoon of water to fluff them up.
Preheat saute pan over medium heat. Saute the asparagus and onions in one teaspoon of butter. When the onions start to turn translucent, stir in the lobster to warm it up.
Preheat frying pan over just under medium heat. Coat the bottom of the pan with 1 teaspoon of butter. Pour in egg mixture. When the dark windows in the egg begin to turn yellow or white, add the cheese to half of the egg mixture and the lobster and vegetables to the other half. Cover the pan and let them cook for a minute or two. When the cheese and egg are no longer runny, fold the cheese half over the lobster and vegetable half.
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