Edward VII's Favourite Omelet

Recipe provided by: Restaurant LeCaveau


2   free range eggs  
1 tbsp chives 15 ml
2 tbsp milk 30 ml
3.5 oz Nova Scotia lobster meat 100 g
1 cup local and wild mushrooms 250 ml
2 oz 41 Fortified White Wine (Gold medal winner at All Canadian, produce by Grand Pre wine) 60 ml
1 oz Seyval Blanc (Gold medal winner at the Atlantic wine awards, produced by Grand Pre wines) 30 ml
3 oz heavy cream 90 ml
  shaved Old Growler Gouda (produced by That Dutchman's cheese farm)  



Sauté mushrooms in 1tsp (5ml) butter, add Seyval Blanc, allow to simmer for 30 seconds. Add the fortified wine and bring to a boil then add cream and reduce by 30%. Season to taste with sea salt and white pepper.


Whisk together the eggs and milk with a pinch of salt. Cook in a lightly buttered pan until just set. Place the omelet on a plate fill with the sauce mixture and lobster, garnish with the old growler Gouda and chives. Serve.