Scrambled Eggs with Lobster and Caviar
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.
- 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
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.