Two of my favourite things, lobster and duck eggs, Again, as I’ve said many many times before, simplicity is the thing, a handful of fresh, top quality ingredients, cooked well is just pure delight 

This recipe is fantastic for an extravagant supper, or if you really want to impress your friends, make individual ones! 


Firstly you’ll need a good non stick pan for this recipe 

30g of butter 

6 duck eggs 

200g of cooked lobster, cut into pieces 

A small handful of fresh chopped tarragon 

A good splash of double cream 

50g of grated Parmesan 

50g of grated cheddar 

Squeeze of lemon 

Caviar (optional)



This recipe is a quick no messing around kinda dish, have all the ingredients prepared and ready to go 

Firstly melt half the butter gently in a pan, don’t over heat! Add the lobster meat and gently warm through, 

In your non stick pan, heat the remaining oil

Lightly whisk the duck eggs with a splash of double cream 

Tip the duck egg mix into the hot buttery pan, and gently cook over medium heat 


As the eggs begin to set, add the tarragon and lemon juice to the lobster 

Gently pour the lobster over the omelette evenly and season well 

Sprinkle the grated cheeses over the omelette and place under a preheated grill until just golden, only 1-2 minutes or it’ll be over cooked!! 

Place in the centre of the table, top with a good spoon of caviar (if using) and eat immediately 

This is a cracking supper dish to eat with friends and family with a glass of something sparkling 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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