I think that this recipe is about as luxurious and indulgent as I can get, Absolutely designed for a supper for two, 

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 

200ml milk 

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 

Firstly make the Thermidor sauce 

2. Place the onion,bay leaves, peppercorns 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 

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 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 

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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