Edward the VII’s Favourite Omelette

Lobster Omelette


2 free-range eggs
1 tbsp (15 ml) chives
2 tbsp (30 ml) milk
3.5 oz (100 g) Nova Scotia lobster meat
1 cup (250 ml) local and wild mushrooms
2 oz (60 ml) Domaine de Grand Pré 41 Fortified White Wine
1 oz (30 ml) Domaine de Grand Pré Seyval Blanc
3 oz (90 ml) heavy cream
shaved Old Growler Gouda (produced by That Dutchman’s Farm)


Sauté mushrooms in 1 tsp (5 ml) butter, add Seyval Blanc, allow to simmer for 30 seconds. Add the fortified wine and bring to a boil, then add cream and reduce by one third. Season to taste with sea salt and white pepper.

Whisk together the eggs and milk with a pinch of salt. Cook in a lightly buttered pan until just set. Place the omelette on a plate, fill with the sauce mixture and lobster, garnish with the old Growler Gouda and chives. Serve.

Recipe provided by:

Chef Jason Lynch
Le Caveau Restaurant, Domaine de Grand Pré

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