Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   unsalted butter
     1/2                red bell pepper -- stemmed
                        seeded -- and minced
  12      ounces        lobster meat -- freshly cooked
                        torn in 1/2" chunks
   2      tablespoons   fresh chives -- snipped
   9      large         eggs -- beaten until just
                        blended
   5      tablespoons   heavy or whipping cream
                        salt and freshly ground
                        black pepper -- to taste

Preparation:

1. In a small skillet melt 2 Tbs of the butter over medium heat. Add the bell pepper and sauté 2 minutes. Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat. 2. In a medium heavy skillet melt 2 Tbs more 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. 3. Add the remaining cream and 2 Tbs 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. Recipe By: Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-