lobster + eggs = indulgence

I made Connor a special breakfast to celebrate his birthday. As I’ve mentioned before, Connor loves lobster!

This lobster dinner, 13 years ago in Maine, was to celebrate his birthday too.

Homard Oeufs Brouillés pour Connor             (Lobster Scrambled Eggs for Connor)

2 tablespoons unsalted butter, divided
1 small shallot, peeled and minced
4 to 6 ounces room temperature cooked lobster meat, cut into 1/2-inch pieces
4 large eggs, lightly beaten
2 tablespoons heavy cream, divided
Salt and freshly ground black pepper
Snipped fresh tarragon leaves

In a small skillet melt 1 tablespoon of the butter over medium heat. Add the shallot and sauté for 1 to 2 minutes.

Lower to heat and swirl in the eggs and 1 tablespoon of the cream.

Gently scramble the eggs stirring with a rubber spatula, until thickened – about 3 to 4 minutes.

Add the remaining 1 tablespoon of cream and the last tablespoon of butter to the eggs and continue stirring until the mixture is very thick and creamy. Season to taste with salt and pepper.

Remove from heat and quickly fold in the lobster mixture until evenly distributed.

Spoon the scrambled eggs onto 2 warmed plates and serve at once.

Serves 2