Soft Scrambled Eggs With Lobster

(4 servings) Printable Version

6 Tablespoons unsalted butter
1/2 of a seeded red bell pepper - stemmed & minced
12 ounces freshly cooked lobster meat - torn into 1/2-inch pieces
2 Tablespoons fresh chives - snipped
9 large eggs - lightly beaten
5 Tablespoons heavy or whipping cream
salt and pepper - to taste

In a small skillet melt 2 Tablespoons of the butter over medium heat. Add the bell pepper and saute 2 minutes. Add the lobster and cook a few more minutes - just until warmed through. Stir in the chives and cook 30 seconds more. Remove from heat.

In a medium heavy skillet, melt another 2 Tablespoons of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs stirring with a rubber spatula, until thickened - about 5 minutes.

Add the remaining cream and the last 2 Tablespoons of butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper.

Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels.

Tender, gentle scrambled eggs paired with rich, buttery lobster. It's fancy and impressive, but also quite easy to to make.

Mr Breakfast would like to thank baseball27 for this recipe.

Recipe number 486. Submitted 9/13/2002.

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