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bacon lobster omelette in skillet from overhead
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4.5 from 2 votes

Bacon lobster omelette

Easy to make, but feels that bit special, this bacon lobster omelette is a great brunch.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch
Cuisine: American
Servings: 2 (or 4 with lots of sides)
Calories: 492kcal
Author: Caroline's Cooking


  • 5 oz bacon 140g
  • ¼ onion
  • 1 tomato
  • 1 lobster tail approx 2oz/65g peeled weight, pre-cooked
  • 2 tbsp parsley chopped
  • 2 tbsp parmesan grated
  • 4 eggs
  • 2 tbsp milk


  • 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.


Calories: 492kcal | Carbohydrates: 6g | Protein: 28g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 419mg | Sodium: 820mg | Potassium: 531mg | Sugar: 3g | Vitamin A: 1375IU | Vitamin C: 14.5mg | Calcium: 163mg | Iron: 2.2mg