Baked Lobster Omelet

By Yankee Magazine

Apr 21 2002


Serves 8


8 eggs
6 slices Italian or white bread, cubed with crusts
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
3 cups milk
2 cups cooked lobster meat* cut into bite-size pieces
1-1/2 cups finely shredded mozzarella cheese


Grease or coat 9×13-inch glass dish with vegetable spray. In large bowl, whisk eggs lightly, add cubed bread; mix in salt, pepper, dry mustard, and milk; stir in lobster and cheese. Pour into dish, cover and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F. Bake uncovered for 50 to 60 minutes, or until golden brown. Serve hot.