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Lobster Recipes
Brunch
Lobster Scrambled Eggs with Brioche
 
 6 each 4-ounce Maine lobster tails
36 spears asparagus, trimmed, steamed
4 ounces butter
30 large eggs
½ cup chives, chopped, if desired
To taste salt and pepper
12 large prepared brioche

Steam lobsters; shell. Dice lobster meat; reserve warm.

Cut bottom half of asparagus into ½-inch slices; reserve remainder for garnish. In large, deep sauté pan, melt butter over medium heat. Stir in lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; scramble until soft. Add chives, salt, and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm.

Place about 1 cup egg mixture onto plate. Arrange 3 asparagus spears to fan out from eggs. Place 1 brioche on plate. Drizzle plate with appropriate sauce, such as tomato puréed with extra-virgin olive oil and seasonings. Serve immediately