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 Sarah Nelson
When it comes to 'haute cuisine' an omelette may not be the first dish that comes to mind - but - you might change your mind if you order a Zillion Dollar Frittata fromÌýLe Parker MeridienÌýHotel...
Emile Castillo, the Executive Chef ofÌýNorma's restaurant in Le Parker Meridien Hotel, has developed an extrodinary new recipe. TheÌý‘Zillion Dollar Frittata’ÌýisÌýnot just your average egg mix - it's a culinary delight whichÌýwill setÌýyou backÌý$1000.
Here is theÌýrecipe - for those with expensive taste.
Ingredients:
6 eggs
1 tablespoon chopped chives
1 ½ tablespoons butter
1 lobster
5 tablespoons heavy cream
10 ounces sevruga caviar
Directions:
Preheat oven to 375 degrees F.
Place the whole lobster in a pot of boiling water. Boil for one minute, and then put lobster in a bath of cold water. Remove tail from lobster and pry meat from shell, keeping it whole. Remove meat from claws and chop the meat. Cut the lobster in half and remove the tomalley or liver (which is the soft, blackish-green part located in the stomach).
Heat ½ tablespoon of butter in a small saucepan. Add heavy cream and bring to a boil. Cook three minutes while stirring. Strain sauce into a bowl and set aside.
Break eggs into a bowl. Add chives and half of the sauce and beat with a fork.
In an omelette pan, heat ½ tablespoon butter. Add chopped claw meat and sauté for two minutes.
Add the egg and chive mixture. Cook slowly over medium heat until firm, about five minutes.
While the omelette is cooking, in another saucepan heat ½ tablespoon butter and cook the lobster tail for three minutes. Slice and arrange on top of the omelette and finish cooking in the oven two more minutes.
Place the cooked omelette on a serving plate. We suggest your best china. Spoon the remaining sauce over the omelette. Spoon caviar on top and serve.
Enjoy your meal!
Pictures are 'courtesy of WCBS'.
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