Scrambled Eggs With Lobster and Brioche 6.000

Marvin Joseph/The Washington Post

Aug 13, 2014

This is a brunch or summer luncheon dish to lavish upon your family and best friends.

If you have a homemade tomato confit or sauce or even a quick, fresh tomato puree, serve it alongside each portion.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • Three 4-ounce freshly steamed lobster tails, preferably from Maine (see NOTE)
  • 18 thin asparagus spears, woody ends trimmed off
  • 4 tablespoons (1/2 stick) unsalted butter
  • 12 to 15 large eggs, lightly beaten
  • 1/4 cup finely chopped chives
  • Kosher salt or fine sea salt
  • Freshly ground black pepper
  • 6 small brioches, for serving
  • Extra-virgin olive oil, for serving

Directions

Cut the lobster into smallish bite-size pieces. Cut half of the asparagus spears into 1/2-inch pieces.

Melt the butter in a large, deep saute pan over medium heat. Once it’s foamy, stir in the lobster and the asparagus pieces and whole spears; cook for 3 minutes, stirring a few times, then reduce the heat to low. Use tongs to transfer the whole asparagus spears to a plate; they will be used as a garnish. Add the eggs (to taste) to the pan; after 3 minutes, use a flexible spatula to gently stir/scramble, pushing from the edges of the pan toward the center.

After 4 more minutes, stir in the chives and season with few good pinches of salt and pepper (each). Cook just until eggs are loosely set; don't rush it. Reduce the heat to the lowest possible (warm) setting.

Split each brioche horizontally; placing 2 halves on each plate with the bottom half cut side up. Divide the lobster scrambled eggs among the plates, spooning them over the brioche bottom and fanning the remaining fresh asparagus spears as garnish (cut to fit as needed). Drizzle each portion with a little oil and sprinkle lightly with salt and pepper. Serve right away.

NOTE: To cook the lobster tails, defrost in the refrigerator (if needed). Use kitchen shears to cut down the center of the top shell. Arrange in a bamboo steamer set over a pot with several inches of water (over medium heat). Cover and steam for 12 minutes or until the flesh is opaque yet not completely firm when pressed with a finger.

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Recipe Source

Adapted from a Maine Lobster Council recipe.

Tested by Bonnie S. Benwick.

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