To begin making the sauce, heat the eschalot and verjuice with a little salt until the liquid has reduced. Keep warm. Add the cream to the syrup and begin to whisk the diced butter into the reduction, placing the pan on and off the heat without allowing the sauce to boil. Season to taste with salt and pepper. Adjust with a little lemon juice, if necessary.

Add saffron water and cream to quail egg mix and allow to rest for 15 minutes to infuse. In a small pan, lightly cook the slipper lobster. Don’t cook all the way through; only about half. Sit on paper towl and allow to rest while the omelet is made.

In a non-stick pan, melt a small amount of butter, add the eggs to the pan and keep moving for about 30 seconds. As the egg starts to cook, turn pan down and cook gently. Add the lobster meat to the center of the omelet and start to roll when the egg is 3/4 cooked. For best results, the omelet should still be very moist and the eggs a little bit undercooked. Garnish with fresh herbs and beurre blanc.