Celebrity chef Chuck Hughes shares this Mexican-inspired recipe from his new TV show, ‘Chuck’s Week Off.’

Edith’s Lobster Omelette from ‘Chuck’s Week Off’


  • For ranchero sauce
  • 30 mL (2 tablespoons) canola oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 poblano chilies, seeded and diced
  • 6 tomatoes, blanched and chopped
  • 1 guajillo chili, fresh or dried and rehydrated*
  • 1 jalapeno pepper, chopped
  • 1 clove
  • 5 mL (1 teaspoon) ground cumin
  • 60 mL (1/4 cup) chicken broth
  • 2 sprigs of thyme
  • 2 sprigs of marjoram
  • Salt and pepper

For the lobster

  • 2 lobsters (or the equivalent of 3 lbs), cooked and shelled
  • 30 mL (2 tablespoons) butter
  • 15 mL (1 tablespoon) canola oil
  • 1 clove of garlic, minced
  • Salt and pepper

For the omelette

  • 15 mL (1 tablespoon) canola oil
  • 8 eggs
  • 30 mL (2 tablespoons) milk
  • 250 mL (1 cup) Monterey Jack cheese
  • Salt and pepper


For ranchero sauce:

In a large skillet, heat oil and sauté half of the onions and half of the garlic until translucent.  Add the poblano chilies and continue sautéing for two minutes.  Add half of the tomatoes. Season with salt and pepper.  Set aside.

In the recipient of the blender, add all the remaining onions, garlic and tomatoes.  Then add the guajillo chili, jalapeno pepper, clove and ground cumin.  Blend until smooth.  Pour into the skillet.  Add thyme, marjoram and chicken broth. Continue cooking for about 10 minutes. Adjust seasoning if necessary.  Keep warm.

For the lobster:

In a skillet, melt butter with oil.  Add garlic and lobster and sauté for one minute. Season with salt and pepper. Keep warm.

For the omelette:

In a bowl, whisk the eggs and milk. Season with salt and pepper.  Using a non-stick frying pan, heat the oil and pour the egg mixture onto the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set.  Add cheese and lobster. 

Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas.  Makes 4 servings

Prep time: 30 minutes

Cook time: 15 minutes

Recipe courtesy Of Food Network Canada.