Lobster Omelet

Since this is a breakfast dish and I am notoriously lazy in the mornings, I really prefer to use pre cooked Maine Lobster Meat with this recipe. If you don't like using pre cooked meat, you can prepare your live Maine lobsters, or tails the night before and extract the meat for use the next morning. Trust me, it's difficult to shuck a lobster at 7 am.

Ingredients

• 3/4 Cup boiled Maine Lobster meat, shredded
  
• 1/4 Cup bamboo shoots, sliced thin
  
• 1/4 Cup water chestnuts, sliced thin
  
• 3 scallions, chopped fine
  
• 1/4 Cup canned mushrooms, sliced thin
  
• 1 Teaspoon salt
  
• 1/4 Teaspoon white pepper
  
• MSG
  
• 6 eggs
  
• 1/2 Cup peanut oil
  
• 1/2 Cup water
  
• 2 Tablespoons corn starch
  
• 1 Tablespoon soy sauce

Directions
Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon mono sodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of mono sodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.
Source: Omelet