Soft Scrambled Eggs With Lobster

Course : Seafoods
Serves: 4
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6 tablespoons unsalted butter
1/2 medium red bell pepper -- stemmed seeded -- and minced
12 ounces lobster meat -- freshly cooked torn in 1/2 inch chunks
2 tablespoons fresh chives -- snipped
9 large eggs -- beaten until just blended
5 tablespoons heavy or whipping cream
1 teaspoon salt and freshly ground
1 teaspoon black pepper -- to taste

Preparation / Directions:

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-

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