I found this old recipe at my mother’s house when my sister and I were looking through decades of her saved recipes. This one is so retro I just had to make it! Plus, it’s outstanding.
As you can see from the above photo, the recipe was adapted from David Burke. I had to google him, and sure enough, he still exists. He has a website and owns many restaurants.
I actually found what is supposedly his recipe for lobster scrambled eggs online, but it’s different from what I have, probably because this one was adapted. I’ll make mine as is in any case. If you want to check out the other recipe, which is based on 8 eggs and contains tomatoes, look here.
For a deeper flavor, it states that as much as half of the half-and-half with lobster or shrimp bisque. I didn’t bother, but maybe next time I’ll try it. There will be a next time!
Lobster Scrambled Eggs with Crème Fraîche and Caviar
Serves 2
6-8 ounces cooked lobster meat (I purchased 4 – 5 ounce tails)
5 eggs
3 tablespoons half-and-half
1 tablespoon butter
1 shallot, finely sliced
Salt
Pepper
2 heaping tablespoons crème fraîche, plus more to taste
1 ounce paddlefish roe, or more to taste
Snipped chives
Prepare the lobster tails by boiling them one minute per ounce of weight. After cooking, plunge immediately into ice cold water until cooled down. Let sit on paper towels to drain, then cut through the cartilage on the underneath side and remove the tail meat from the shell. Cut into bite-sized pieces and set aside.
In a large mixing bowl, whisk together the eggs and half-and-half.
Melt butter in a non-stick skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
Add the eggs and lobster, and stir until eggs are softly set and lobster is just fully cooked, about 2 minutes. (I added the lobster towards the end of the egg cooking.)
Shut off heat and season with salt and pepper to taste. Divide between 2 bowls. Top with dollops of crème fraîche and roe.
Shower with chives and serve immediately with toast.
Wow! This dish was so good. And it would be fabulous with champagne! As I mentioned above, I will be making this again. It’s so easy when you’ve prepared the lobster ahead of time.
