This omelette brings back memories of slow Sunday mornings when I wanted something warm, a little fancy, but still simple enough to pull together without fuss. Bacon and lobster might sound like a splurge, but using just a small amount of lobster folded into creamy eggs makes the whole dish feel special without going overboard. It’s the kind of brunch you make when you want to treat yourself or someone you love, yet it works just as well for an easy dinner on a weeknight when you’re craving comfort.
Ingredients
I keep this ingredient list short so the lobster and bacon shine.
-
Lobster meat
-
Bacon
-
Onion
-
Eggs
-
Milk
-
Cheese
-
Tomato
-
Parsley
-
Salt
-
Pepper
The combination of smoky bacon and tender lobster gives the omelette a lovely contrast—rich but still light because of the herbs and tomato.
Why This Omelette Works for Any Meal
One reason this dish shows up in my kitchen often is its flexibility. I grew up loving breakfast-for-dinner moments, and this recipe fits that mood perfectly. It feels cozy and satisfying, and you don’t need sides unless you want something extra. A small salad or roasted vegetables turns it into a complete meal without any effort.
How to Make This Bacon Lobster Omelette
I treat this just like a heartier omelette or frittata.
-
Cook the bacon until it starts to crisp.
-
Add onion so it softens and browns slightly.
-
Toss in the lobster, tomato, and parsley.
-
Pour the beaten egg and milk mixture over everything.
-
Add cheese on top.
-
Cook over low heat until the edges set.
-
Finish under the broiler so the top becomes golden without flipping.
Using the broiler helps keep the filling intact. With this amount of ingredients, flipping the omelette would likely break it apart, so finishing it gently from above is the easiest way to get a perfect texture.
Tips and Tricks
Over time, I’ve found these small details help make the omelette turn out right each time.
-
Cook the bacon slowly so the fat renders and flavors everything.
-
Keep the heat low once you add the eggs so the bottom doesn’t burn.
-
Add cheese only on the top so the inside stays lighter.
-
If you’re using cold lobster, warm it gently in the pan so it blends better with the eggs.
-
Let the omelette rest for a minute after broiling—it cuts more cleanly that way.
Make Ahead Tips
You can chop the onion, tomato, and parsley earlier in the day and store them chilled. The bacon can be cooked ahead as well. I don’t prep the eggs or lobster ahead, but having everything else ready makes the actual cooking very quick.
Variations
You can change the flavor profile depending on what you’re craving.
-
Swap parsley for chives for a milder, fresher taste.
-
Add spinach for a greener version.
-
Use a sharper cheese if you want more punch.
-
Replace lobster with crab for a slightly sweeter option.
What to Serve with the Omelette
This omelette stands well on its own, but a crisp green salad, roasted asparagus, or even simple toast rounds the meal out nicely. If you’re serving brunch, roasted potatoes or fresh fruit fit perfectly.
FAQ
Can I use canned lobster?
Fresh or thawed lobster works best, but high-quality canned lobster can work in a pinch.
Can I skip the bacon?
Yes, but you may need a splash of oil or butter to cook the onions.
Can I use egg whites only?
Yes, but the texture will be lighter and may cook faster.
What cheese works best?
Mild cheeses like mozzarella or cheddar melt well and don’t overpower the lobster.
Can I make this gluten-free?
Yes, the omelette is naturally gluten-free.
Bacon lobster omelette
This bacon lobster omelette is simple enough for a relaxed morning but special enough to feel like a weekend treat.
Ingredients
- 4 eggs
- 5 oz bacon, sliced
- 1 lobster tail, pre-cooked and chopped
- 1 tomato, diced
- 1/4 onion, diced
- 2 tablespoons chopped parsley
- 2 tablespoons grated parmesan
- 2 tablespoons milk
Instructions
- Begin by warming a medium skillet over medium heat. Add the bacon and let it cook just long enough for some of the fat to render. Once it begins to sizzle and release its drippings, stir in the diced onion and let both cook together until the onion softens and the bacon turns lightly crisp.
- While they cook, break the lobster meat into bite-size pieces, chop the parsley, and grate the parmesan. Whisk the eggs with the milk and season lightly with salt and pepper so the mixture is smooth and airy.
- When the bacon and onions are ready, scatter the tomato, lobster, parsley, and parmesan evenly over the top. Pour the egg mixture gently over everything and lower the heat so the omelette cooks slowly without browning too quickly. Turn on the broiler at this point so it’s ready.
- Once the edges of the omelette look set, transfer the pan to the broiler to finish cooking the top. Watch closely—you're looking for a cooked-through omelette with little to no browning.
- Slide it onto a plate and serve as is, or pair it with a fresh salad or simple vegetables for a bigger brunch spread.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 313Total Fat 20gSaturated Fat 7gUnsaturated Fat 13gCholesterol 246mgSodium 848mgCarbohydrates 5gFiber 1gSugar 1gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This bacon lobster omelette brings a touch of luxury to an otherwise simple meal. It’s warm, savory, and comforting, with just enough lobster to make it feel like something special. Whether you’re making a cozy brunch or an easy breakfast-for-dinner night, this recipe always delivers that little moment of indulgence without any extra fuss.
