3.5
2 ratings

Scrambled Eggs with Lobster and Caviar

David Burke

Caviar to chefs is like expensive paint to artists and is used often in restaurants, but that doesn’t mean home cooks can’t be cooking with it, as well. I say cook, but really caviar is used as a garnish in cooking. Dolloped on top of crème fraîche and smoked salmon or sprinkled on creamy scrambled eggs like in this recipe, it adds a rich quality to your food that cannot be replicated by anything else. 

 

Ingredients

  • 8 large eggs, beaten
  • 1/4 Cup milk
  • 1 1/2 Pound cooked lobster meat
  • 2 shallots, minced
  • 2 Tablespoons chopped tomatoes
  • 4 Tablespoons chopped chives
  • 4 Tablespoons butter
  • 2 Tablespoons créme fraîche
  • 1 Tablespoon American sturgeon caviar

Directions

Heat up a large skillet. Melt the butter and add the shallots and tomatoes. Sauté until crispy. Add the eggs and scramble . Add the lobster meat and toss lightly. Add the salt, pepper, and chives. Place in 4 bowls. Top with crème fraîche and caviar. 

Nutritional Facts
Servings4
Calories Per Serving432
Total Fat25g38%
Sugar4gN/A
Saturated12g60%
Cholesterol647mg100%
Protein43g87%
Carbs7g2%
Vitamin A297µg33%
Vitamin B124µg65%
Vitamin B60.5mg24%
Vitamin C5mg8%
Vitamin D3µg1%
Vitamin E3mg15%
Vitamin K8µg11%
Calcium252mg25%
Fiber1g4%
Folate (food)82µgN/A
Folate equivalent (total)82µg20%
Iron3mg17%
Magnesium99mg25%
Monounsaturated8gN/A
Niacin (B3)3mg15%
Phosphorus531mg76%
Polyunsaturated3gN/A
Potassium637mg18%
Riboflavin (B2)0.6mg32.9%
Sodium937mg39%
Thiamin (B1)0.1mg7.6%
Trans0.5gN/A
Zinc8mg50%