Eggs, lobster and mountains of caviar… Would you pay $1,000 for the world"s most expensive omelette?

Eggs, lobster and mountains of caviar… Would you pay $1,000 for the world's most expensive omelette

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UPDATED:

20:10 GMT, 24 May 2012

A New York hotel has laid claim to the world's most expensive omelette, which will set you back $1,000.

Called the Zillion Dollar Lobster Frittata, it is featured on the menu at Norma’s restaurant in Manhattan's Le Parker Meridien Hotel.

So what differentiates this lavish dish with your average $10 diner-style omelette It is packed with lobster and caviar.

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Zillion Dollar Lobster Frittata: Packed with lobster and caviar, the omelette is featured on the menu at Norma's restaurant in Manhattan's Le Parker Meridien Hotel for $1000

Zillion Dollar Lobster Frittata: Packed with lobster and caviar, the omelette is featured on the menu at Norma's restaurant in Manhattan's Le Parker Meridien Hotel for $1000

The 10ounces of American Sturgeon caviar piled on top of the omelette ordinarily retails for about $65 an ounce.

With $650 worth of caviar sitting atop the expensive omelette, the extra $350 is made up of one whole lobster, eggs, cream and chives, the dish's main ingredients, and then the hotel's overheads.

Marisa Zafran, Parker Meridien's director of public relations, told MailOnline: 'We actually don't make much money on it, we sell it at about cost.'

For those who want a taste of the high-end omelette, but prefer to not eat their money, there is also a scaled down version available for $100.

According to Ms Zafran, about a 12 people order the $1,000 omelette per year, and approximately ten people per month order the $100 version.

On the menu next to the dish, a cheeky challenge reads: 'Norma dares you to expense this.'

Ms Zafran explained: 'When we launched the omelette in 2004, expensive food wasn't a trend. The idea was decadent and funny.'

Smiling service: Emile Castillo, executive chef at Norma's Restaurant decided to incorporate caviar into the frittata

Smiling service: Emile Castillo, executive chef at Norma's Restaurant decided to incorporate caviar into the frittata, which he turned into a cheeky menu option

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The hotel, and its restaurant, is well-known for its tongue 'n cheek humour, as well as its delicious breakfast concoctions.

Norma's Donut Even Go There French Toast, which is cheesecake-stuffed and coconut-rolled, served with orange drizzle and vanilla ice cream, is a favourite.

Ms Zafran added: '[The omelette] started out as a joke, we were playing around because it's very on brand for us.'

Emile Castillo, Norma's executive chef, said: 'We knew it was going to be a very expensive dish, so we decided to have some fun with it. It tastes incredible, though. It's not just a gimmick.'

Two years ago a London restaurant served what was thought to be the world's costliest omelette, for $140 (90).

The pricey egg delight, available from London's Bosidale, was made of gulls' eggs and contained lobster, crab and truffles.

NORMA'S RECIPE FOR THE ZILLION DOLLAR LOBSTER FRITTATA

Bank-breaking bite: NBC's Marisa Zafran tastes the world's most expensive omelette

Bank-breaking bite: A diner tastes the world's most expensive omelette

Ingredients

6 eggs1 tablespoons of chopped chives1 tablespoons of butter1 lobster5 tablespoons of heavy cream10 ounces American Sturgeon caviar

Method

Preheat oven to 375 degrees.

Boil a whole lobster for one minute, before placing it in a bath of cold water. Pry meat from shell, keeping it whole, removing the liver. Remove meat from claws and chop the meat.

Heat 1/2 tablespoon of butter in a small saucepan. Add heavy cream and bring to a boil, stirring for three minutes. Strain sauce into a bowl and set aside.

Beat eggs, chives and half of the cream sauce in a bowl.

In an omelette pan, heat 1/2 tablespoon butter. Add chopped claw meat and saute two minutes.

Add the egg mixture and simmer over medium heat until firm, about five minutes.

In another saucepan heat 1/2 tablespoon butter and cook the lobster tail for three minutes. Slice to arrange on top of the omelette, then finish cooking in the oven for two more minutes.

Spoon remaining sauce over the cooked omelette, spoon caviar on top and serve.