I think that this recipe is about as luxurious and indulgent as You can get, I’m using Prosecco, but you can use champagne, white wine or vermouth Absolutely fantastic romantic supper for two, really quick and simple, but utterly delicious, serve with a crispy Caesar salad it’ll definitely take some beating

For the omelette 

4 eggs

100g of lobster meat ( tail, claw or a mix of both)

25g butter

Freshly chopped tarragon

150ml of the Thermidor sauce

For the Thermidor sauce 

1 small onion

2 bay leaves

10 whole black peppercorns

100ml of milk

100ml of Prosecco ( plus 50ml for adding to the final sauce/optional)

25g butter

25g plain flour

1 tsp of English mustard

For the Caesar salad 

1 crispy cos lettuce

10 anchovy fillets

1 clove garlic

1 tbsp of Dijon mustard

1 egg yolk

1 tbsp of Worcestershire sauce

50g of grated Parmesan

100ml of vegetable oil

100ml of olive oil

Splash of water

Crispy croutons


1. Firstly whisk together the eggs and set aside

For the Thermidor sauce 

2. Place the onion,bay leaves, peppercorns, Prosecco and milk into a pan and bring to the simmer, remove from the heat and allow to infuse for 10 minutes

3. Melt the butter in a pan and add the flour to make a paste (roux)

4. Slowly add the milk mixture, stirring all the time to prevent lumps

5. Gently stir and continue to cook on a low heat to cook out the flour (approximately 5 minutes)

6. Now stir in the mustard and set aside

Make the Caesar salad dressing 

1. Blitz together the anchovies, garlic, mustard, egg yolk, Worcester sauce and the Parmesan

2. Mix together the oils and in a steady stream, with the machine running, drizzle the oils into the mix, it should be thick and creamy

3. Add a splash of water and mix

4. Season to taste

Now it’s time to assemble 

1. Add the lobster and chopped tarragon ( and additional Prosecco if using) to the Thermidor sauce

2. In a frying pan melt a knob of butter

3. Pour in the egg mixture

4. Slowly move the egg mixture to allow the uncooked egg to come into contact with the pan

5. Just before it sets add the lobster Thermidor mixture

6. Smooth over lightly

7. You can sprinkle some Parmesan cheese over the top and place under a hot grill to glaze

While the omelette is glazing, Cut off the root of the cos lettuce and tear off the leaves, wash and drain

Place the lettuce into a bowl and toss with the Caesar dressing, coating really well, add the crispy croutons and finish with some Parmesan shavings

By now the omelette will be glazed perfectly

Serve immediately with the Caesar salad and chilled glass of Prosecco

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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