Slice the bacon and dice the onion and tomato.

Warm a medium skillet/frying pan over a medium heat and add the bacon. After a minute it will start to release some fat - at this point, add the onion. Cook for a few minutes, stirring now and then, so that the onion softens and the bacon crisps slightly.

Meanwhile, break up the lobster, chop the parsley and grate the parmesan. Whisk together the eggs and milk, along with a little salt and pepper.

Once the onions and bacon have coked enough, add the tomato, lobster, parsley and parmesan on top, all scattered evenly. Carefully pour over the egg mixture and reduce the heat a little. Meanwhile, warm the broiler/grill.

Cook the omelette a couple minutes until you can see the egg has cooked around the sides. Put under the broiler/grill, watching carefully, to cook across the top. It should be cooked through and only slightly browned, if at all.

Serve either as it is or with salad or other vegetables as you prefer.