Lobster tail omelette. Oh, and how I almost burned down my kitchen.

LOBSTER TAIL OMELETTE
This is delicious any time of day, as long as you have fresh lobster.

Ingredients:
Egg whites (healthier than whole eggs, and I personally prefer the taste of egg whites), as many different cheeses as you can muster (I used a quattro formaggio blend from Central Market, with a little parmesan and cheddar, too), green onions (one per omelette), a little oregano, a fresh lobster tail, a little butter, and a clove or two of garlic.

Directions:
First, you must clean your lobster tail. I was going to broil it, but I screwed that up (I'll talk about that below), so I fried it instead. For frying, you will want to remove the shell/hard pieces, intestinal track (if the fish market did not remove it), and anything you don't want to eat. There isn't much that's soft on a lobster that you can't eat. In a frying pan, melt a thin slice of butter. Chop up your clove(s) of garlic and add them to the pan. Turn it up to medium-high heat, and after a minute or so, add the lobster tail. You will want to fry the tail until the colored parts look really, really red, if they don't already, but so that the tail is not quite browned. I made mine a little brown, and it tasted like it was maybe slightly overcooked. While the lobster is cooking, prepare your green onion by chopping it into thin pieces. Once the lobster is done, you can put it aside and pour your egg whites (or regular eggs, whatever) into the pan. You should let them cook for a little while, until you can pull some of them up from the surface of the pan, and the underside looks a little brown. This is usually around the time the egg whites really start bubbling. Quickly add your grated cheeses and chives and flip one half of the eggs so that they are face down on the other half of the eggs, making a half-circle of egg white and cheesy goodness. Cook until both sides are brown to your liking. Slice or chop the lobster tail and spread on top of the omelette.

Now, to why I didn't broil that lobster tail... I was going to coat the lobster tail with a little butter before broiling, but I didn't have any melted butter, so I grabbed the butter stick and held it near the heat of my preheating oven. Except my fingers were apparently slippery, and... the stick of butter went sliding into the oven. Where the wrapper burst into flames. Big, bright, orange ones that would be a lot prettier if they weren't in my kitchen. I slammed the oven door shut, hoping to contain the flames while I tried to figure out what to do. Meanwhile, I can see through the little window on the door that half of the oven is glowing bright. Thinking fast, I grabbed the pitcher from my blender from the drying rack (from a previous night's tapenade-making), filled it with water, and threw open the door, to be confronted by a brightly-glowing oven, only encouraged by the sudden rush of oxygen. I threw the water onto the flames... not quite out yet, and growing fast. Fire extinguisher? Like I knew where one was. I wish. I quickly filled the pitcher again and drenched the flames again, this time getting them all. Moral of the story? Don't hold flammable things near an open oven ready for broiling.