Elevate Your Weekend Brunch with a Luxurious Twist
Looking to take your weekend brunch to the next level? Look no further! We’ve got a recipe that’s sure to impress: a decadent lobster and egg scramble, topped with caviar and crème fraîche.
The Ultimate Indulgence
This rich and creamy dish is perfect for special occasions or simply treating yourself to a luxurious breakfast. And the best part? It’s surprisingly easy to make, as long as you’re willing to splurge on the highest-quality ingredients.
The Key to Success: Quality Ingredients
To make this dish truly unforgettable, you’ll need to invest in the best eggs, butter, and of course, lobster. When it comes to the caviar, American sturgeon is a more affordable option than imported brands, but still a splurge-worthy investment. Be sure to shop around and taste before you buy to ensure you’re getting the best flavor for your money.
A Recipe Fit for Royalty
This recipe yields 4 servings and takes just 20 minutes to prepare. Here’s what you’ll need:
- 8 large eggs, beaten
- 1/4 cup milk
- 1 1/2 pounds cooked lobster meat
- 2 shallots, minced
- 2 tablespoons chopped tomatoes
- 4 tablespoons chopped chives
- 4 tablespoons butter
- 2 tablespoons crème fraîche
- 1 tablespoon American sturgeon caviar
Bringing it All Together
To prepare, simply heat a large skillet over medium-high heat, melt the butter, and sauté the shallots and tomatoes until crispy. Then, add the eggs and scramble to your desired doneness. Finally, add the lobster meat, salt, pepper, and chives, and divide between 4 bowls. Top each serving with a dollop of crème fraîche and a dollop of caviar, and serve immediately.
More Luxurious Lobster Recipes to Try
If you’re looking for more ways to indulge in the rich flavor of lobster, be sure to check out our other recipes, including a mouthwatering pretzel-crusted crab cake dish from celebrated chef David Burke. And if you need a little help cracking the code on shelling and extracting lobster meat, we’ve got an illustrated guide to walk you through the process.
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