Pascale Le Draoulec tucks
into creamy confection of
lobster, caviar and egg
yesterday.
New York Daily News: The Omelet and IPosted by Vanderleun at May 19, 2004 10:08 AM | TrackBack"This is the first woman to order our famous $1,000 omelet," she announced to the crowd at Norma's, long famous for its decadent all-day breakfasts.
Guests at the Parker Meridien eatery craned their necks to steal a peek - first at the plate and then at the self-indulgent person behind it.
Do not order this dish if you're trying to keep a low profile. Do order it if caviar is your weakness.
The round, six-egg frittata, about 3 inches tall, is topped with 10 ounces of sevruga cloaking succulent chunks of sautéed lobster, which are also incorporated into the fluffy, creamy egg mixture. The omelet itself sits on a raft of sautéed potatoes.
Surprisingly, the frittata, which sports three chive sprigs, comes on the same humdrum, slate "blue plate" as every other dish.
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