Seafood Omelette

By norsegal8

One Swedish cook I know frequently serves this omelette as the hot course after a cold smorgasbord. It is delicious at room temperature as it is hot, and if you reheat it as directed, it will puff up a second time.

Ingredients

• FILLING:
• 1 stick unsalted butter
• 1 cup flour
• 2 cups milk
• 8 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 8 ounces fresh or frozen crab claws for garnish (optional)
• fresh dill, for garnish
• 3/4 pound freshly cooked lobster or crabmeat
• 1 1/3 cups heavy whipping cream
• seafood stock
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 tablespoons dry sherry
• salt
• cayenne pepper

Preparation

Step 1

Grease a 16-by-11-inch jelly-roll pan and line it with parchment paper. Butter the paper generously and sprinkle it with flour. Set aside. Preheat the oven to 400 degrees.

Melt the butter in a saucepan. Add the flour and stir over medium heat for 1 minute. Add the milk, whisking briskly, and cook over low heat until the mixture is very thick and smooth. Remove from the heat and beat in all of the eggs at once, then the salt and nutmeg. Pour the mixture into the prepared pan and bake for 30 minutes, or until puffed and golden.

To prepare the filling, drain the juices from the lobster or crabmeat into a 2-cup or larger measuring cup. Add enough heavy cream to equal 1 1/3 cups. Melt the butter in a saucepan. Add the flour and cook over medium heat, stirring for 2 minutes. Stir in the stock and cream mixture. Cook, stirring, until thickened and smooth. Add the sherry, salt and cayenne pepper to taste. Keep the filling warm.

Place a strip of waxed paper on a work surface and invert the baked omelette onto it. Remove the parchment paper from the bottom of the omelette. Spread the omelette with three-fourths of the filling. Using the waxed paper to lift the omelette, roll it up jelly-roll style, starting at the narrow end. Place the rolled omelette on a heatproof serving dish, seam-side down. You may serve the omelette immediately or hold it, covered, at room temperature, for up to one hour before serving. To reheat before serving, place the rolled omelette in a 400 degree oven for 5 to 8 minutes. Before serving, top the omelette with the remaining filling. Garnish with crab claws (optional) and dill.