Lobster and Brie Omelet

INGREDIENTS PORTION SIZE
Butter-It 1 Tablespoon
Whipped eggs 6 Ounces (v)
Whipped cream cheese, prepared (see recipe) 2 Ounce (v)
Brie cheese, thinly slic 4 slices (1 Ounce (v))
Lobstermeat, portioned (see recipe) 1 Portion
Tomatoes, diced 1 Tablespoon
Green onions, sliced 1 Tablespoon
Country potatoes 6 Ounces (v)
Toasted English muffin 1 Each
Whipped butter, prepared (see recipe) 1 Portion
Preparation:
1. Place the lobster meat portion in a small skillet, then place it under the skillet shelf in the cheesemelter to
warm ingredients. Do not allow the butter to break.
2. In a lightly buttered sauté pan, over a medium-high flame, cook the eggs until cooked around the edges,
lifting the edges to allow loose eggs underneath. Once the omelette loosens from the pan, flip the
omelette. Turn heat to low and finish cooking. When done, flip the omelette again.
3. Using a squeeze bottle, evenly distribute the cream cheese across the omelette.
4. Fold the omelette into a brown skillet. Arrange (4) 1/8 Brie cheese slices over the omelette.
5. Place the skillet in the cheesemelter to melt cheese (Do not brown cheese).
6. Evenly pour the lobster and sauce over the brie cheese.
7. Garnish the omelette with tomatoes & green onions.
8. Place the skillet on an oval platter with seasoned potatoes.
9. Shingle the English muffin open-faced in the skillet by the handle at the 10 clock position.
10. Place the butter next to the English muffin at the 8 o clock position.