Could there be a more romantic way to kick off Valentine's Day than breakfast in bed?
Jonathan Cartwright, the executive chef at Maine's White Barn Inn & Spa serves up a sumptuous breakfast menu for our "Foods of Love" series featuring one of his favorite ingredients -- lobster.
Cartwright says that lobster is particularly tasty this time of year. The cold water results in meat that's sweet and juicy. And lucky for all of us, lobster is relatively inexpensive right now.
As with all seafood, the fresher your lobster is when you buy it, the better it will be when you eat it. However, Cartwright understands that it may be difficult for people in many parts of the country to buy live lobsters. He says not to be afraid of frozen lobster. And if you do have a local fishmonger that offers fresh lobsters, ask which day they are shipped in to the store and plan to purchase them that day.
Cartwright's Valentine's Lobster Omelets are quite simple -- eggs, salt and pepper, cooked lobster and chives. The key to making a great omelet is to use quality eggs, a good pan, and not to overcook it. Cartwright says they take about two and a half minutes to cook.
While waking up to a lobster omelet is a fantastic treat, you'll want some other items for breakfast as well. Cartwright is serving yogurt and granola parfaits, strawberries, champagne and chocolate. Of course you can buy the granola for the parfaits but it's also easy to make your own -- something many people probably don't realize.
Valentine's Lobster Omelets
Serves 2 people
6 Free Range Eggs (Medium size)
6 oz. Fresh Maine Lobster Meat
2 tsp. Unsalted Butter
1 tsp. Chopped Chives
Salt & Pepper
Break 3 eggs into 2 small bowls for each omelet portion & mix the eggs in each bowl with a small whisk or fork. Chop the lobster into a ½ inch dice, spread on an oven proof dish and warm slowly in a 300°F oven for 5 minutes. Over medium heat, warm a nonstick frying pan and add 1 teaspoon of the butter. As the butter melts, season one portion of the eggs with salt & pepper. Add the seasoned bowl of the egg mixture to the heated nonstick pan and stir gently with a spatula. As the eggs start to coagulate (45 seconds to 1 minute), add half the diced lobster and the chives to the eggs and stir gently. As the eggs start to set, stop the stirring and allow them to form in the bottom of the pan; roll them into a torpedo and slide out onto a warm plate. Repeat for the second omelet while this one is held in a warming oven.
Makes 10 Servings
4 cups unsweetened bran flakes
2 cups rolled oats
2 cups sliced, unsalted almonds
4 cups fresh, wild Maine blueberries
(frozen blueberries are fine out of season)
½ cup Maine maple syrup
1 tablespoon cinnamon
Preheat the oven to 200F. In a very large bowl, combine all the ingredients and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to two baking sheets and bake for 20 minutes. After 20 minutes, stir the granola and open the oven door by about six inches to allow steam to escape and the granola to dry. Continue baking with the door ajar for one hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheets. It will continue to dry as it cools. Transfer to an airtight container, where it can be stored at room temperature for up to ten days.
More "Foods of Love" recipes: