About Richie Notar
New York City is home to some of the hottest restaurants, hotels and nightlife in the world and no one knows that better than Richie Notar. The Queens native started his career in the hospitality industry as a “busboy” at Ian Schrager and Steve Rubell‘s Studio 54. After working as a chef in some of the city’s top restaurants, he opened the very first group of “boutique hotels” for Morgan’s Hotel Group, and eventually served as the General Manager of the original Nobu — and only two years later, became the company’s Managing Partner for the past 19 years. Notar recently partnered with Jim Pallotta, Jon Krasner and Michael Barrett to create Harlow, a full-service restaurant, parlor and café in midtown Manhattan.
A favorite of seafood loyalists at New York City's Harlow, this decadent omelete is a rich breakfast treat. Even though its relatively simple, your brunch guests will be wowed.
- 2 Large eggs
- 2 Ounce lobster meat
- 1 Ounce roasted wild mushrooms
- 1 Teaspoon chopped chives
- 1 Tablespoon clarified butter
Preheat oven to 475 degrees. Toss selection of wild mushrooms with olive oil and season with salt and pepper and place on sheet tray. Place sheet tray into the middle rack of oven and roast for 20/25 minutes until golden brown. Let rest and cool off then chop up into a medium dice.
Bring a large pot of water to boil and season water with salt. Place lobster in and cook for 9 minutes. Remove lobster from pot and place into an ice bath. When cool enough remove meat from shell , clean and chop meat into a medium dice.
Bring a 8 inch non stick sauté pan with the clarified butter to medium high heat.
Crack eggs into a mixing bowl and beat with whisk until well mixed. Once you see whisps of smoke coming from sauté pan pour whipped eggs into pan season with salt and pepper and stir rigorously with a rubber spatula until you see soft creamy curd form (about 15 seconds). Once creamy curd consistency is achieved quickly take pan of the fire and pat eggs down to form what looks pancake. Evenly place lobster and roasted mushrooms all over top of the egg.
Run the spatula underneath the egg making sure nothing sticking to the pan. Then fold over the top third of the omelet and slide the omelet off the sauté pan with side that isn’t folded first. As you are sliding the egg off the pan you fold over top third.
Brush top with clarified butter and garnish with the chopped chives.