Instructions: To make the broth, combine the chicken stock, palm sugar, fish sauce, and sesame oil in a small saucepan. Bring to a boil, and keep warm.

In a medium bowl, whisk the eggs. Add the palm sugar and the fish sauce; whisk to combine. In a separate medium bowl, combine the lobster, bean sprouts, snow-pea shoots, and chives.

Add the oil to a wok, and heat over high heat until smoking. Pour in the egg mixture. Cook for 1 minute. Add the lobster mixture to the middle of the eggs, and cook for 1 minute more; remove from heat. Pour off any excess oil from the wok, and flip the omelet over. Turn off the heat, and let rest for 2 minutes.

Remove the omelet from the wok with a large spatula, and place it on a cutting board. Trim off the ends, and place it in a large bowl. Pour the reserved warm broth over it, and drizzle with the oyster sauce. Serve immediately.

This recipe yields 6 servings.

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