We did not take any pictures at Thanksgiving dinner. We had champagne (H. Blin Champagne Brut NV, which was just OK). We served cucumber and the lobster meat (mostly claws) dressed in a Japanese “Kimisu” 黄身酢. Then, we had the lobster bodies stuffed with the crab meat and Bechamel sauce. Finally, we had the sous vide butter poached lobster tails with sautéed asparagus. This time I used a lower temperatures (55C) for the sous vide. The lobster came out better than when it was cooked at 60C.
Since we had a good amount of left over lobster claw meat, at my wife’s suggestion, the next day, I made this crab stuffed Japanese omelet.
Instead of using the regular Japanese broth, I used my lobster bisque to season the eggs (I used three eggs and 3 tbs of lobster bisque). I also made an emulsified butter sauce of reduced lobster bisque, soy sauce, finished with pats of cold butter. We had this omelet for lunch the next day. Since we were still within the Thanksgiving holiday, we had a glass of chardonnay (Foley 2012).
Ingredients (for one omelet):
Lobster meat, Whatever amount you can roll in (#2)
Lobster bisque (#1).
Like “U-maki” or other stuffed Japanese omelets, I used a rectangular Japanese omelet pan. I poured the egg mixture in thin layers and lined-up the lobster meat about half inch below the top (farther end). When the egg mixture was almost set, I started rolling the omelet. I repeated the process of pouring the egg mixture (to make sure it flowed under the omelet) and rolling until all the egg mixture was used (#3). When you cut it you can see the lobster meat (#4).
We knew lobster and eggs go well. Since I flavored the eggs with lobster bisque and made a sauce with reduced lobster bisque and butter, everything tied together with a wonderful lobster flavor. This was a good use of leftover lobster and much better than having leftover turkey. It was also a good way to enjoy the afternoon rather than try to go out a fight “black Friday” traffic.