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$1K Omelette
(from the Le Parker Meridien hotel)

6 eggs
1 T. chopped chives
1½ T. butter
1 lobster
5 T. heavy cream
10 oz. sevruga caviar

Preheat oven to 375 º. Place whole lobster in a pot of boiling water. Boil for one minute, then put lobster in a bath of cold water. Remove tail from lobster and pry meat from shell, keeping it whole. Remove meat from claws and chop the meat. Cut the lobster in half and remove the tomalley, or liver (that soft, blackish-green stuff in the stomach). Heat ½ T. of butter in a small saucepan. Add heavy cream and bring to a boil. Cook 3 minutes while stirring. Strain sauce into a bowl and set aside. Break eggs into a bowl. Add chives and half of the sauce and beat with a fork. In an omelet pan, heat ½ T. butter. Add chopped claw meat and sauté 2 minutes. Add the egg-chives mixture and cook slowly over medium heat until firm, about 5 minutes. While the omelet is cooking, in another saucepan heat ½ T butter and cook the lobster tail for 3 minutes. Slice and arrange on top of the omelet and finish cooking in the oven 2 more minutes. Place the cooked omelet on a serving plate and spoon remaining sauce over it. Spoon caviar on top and serve. The Fritatta is more of an open-faced omelette, cooked until the bottom is set then inverted into another pan to cook the top or finished off in the oven. Here's a recipe to try and you can substitute regular bacon if you want.