Lobster and parmesan omelette

Method

1. Remove the roasted lobster tail from the shell, cut into large chunks and set to one side.
2. Combine the hollandaise, reduced bisque, parmesan, brandy and mustard in a mixing bowl. Season with salt and pepper, add a few drops lemon juice and stir to combine. Whip the cream to soft peaks and fold it into the sauce.
3. Preheat your oven grill to its highest temperature.
4. Break the eggs into another mixing bowl and whisk together well. Lightly butter 4 roesti pans (or an egg-poaching pan with four holes) and place over a moderate heat. Divide the eggs between the 4 pans and cook for 2 minutes – they will still be quite runny in the middle.
5. Divide the lobster meat evenly between the 4 omelettes and spoon over a generous amount of sauce. Place the pans under the preheated grill and cook for a few minutes until the omelettes are puffed up and golden brown. Serve hot from the grill with crusty baguettes and plenty of cold French butter.