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.