Soft Scrambled Eggs with Lobster
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter, unsalted
|
|
| ½ | each |
sweet red bell peppers
stemmed, seeded, minced |
|
| 12 | ounces |
lobster meat
freshly cooked, torn in 1/2 inch chunks |
* |
| 2 | tablespoons |
chives
fresh, snipped |
|
| 9 | large |
eggs
beaten until just blended |
|
| 5 | tablespoons |
heavy whipping cream
or whipping cream |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter, unsalted
|
|
| 0.5 | each |
sweet red bell peppers
stemmed, seeded, minced |
|
| 346.8 | ml/g |
lobster meat
freshly cooked, torn in 1/2 inch chunks |
* |
| 3E+1 | ml |
chives
fresh, snipped |
|
| 9 | large |
eggs
beaten until just blended |
|
| 75 | ml |
heavy whipping cream
or whipping cream |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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.
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 mins.
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.
