Lobster Omelette with Tarragon and Lovage

Directions

1. In a stainless steel bowl whisk eggs and cream until light and frothy, season with a pinch of salt.
2. In a medium sized non-stick frying pan, preheat to medium heat and have a rubber spatula ready to go.
3. Place a small amount of canola oil and a tiny pat of butter in the medium pan and when the butter starts to bubble pour the egg mixture in and swirl gently to coat the base of the pan.
4. Let a nice thin layer of the egg mixture set and place the lobster, aged white cheddar and herbs inside.
5. Fold gently over and slide on a plate.
6. Garnish with more herbs and a drizzle of the oil and butter reserved from the tin.