Edith's Lobster Omelette

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Ranchero Sauce:

2 tablespoons/30 ml canola oil

2 onions, chopped

2 cloves garlic, minced

2 poblano chiles, seeded and diced

6 tomatoes, blanched and chopped

Salt and freshly ground black pepper

1 guajillo chile, fresh or dried and rehydrated

1 jalapeno pepper, chopped

1 clove

1 teaspoon/5 ml ground cumin

1/4 cup/60 ml chicken broth

2 sprigs fresh thyme

2 sprigs fresh marjoram

Lobster:

2 tablespoons/30 ml butter

1 tablespoon/15 ml canola oil

1 clove garlic, minced

2 lobsters (or the equivalent of 3 pounds), cooked and shelled, meat chopped

Salt and freshly ground black pepper

Omelette:

8 eggs

2 tablespoons/30 ml milk

Salt and freshly ground black pepper

1 tablespoon/15 ml canola oil

1 cup/250 ml shredded Monterey Jack cheese

Tortillas, warmed, for serving