Scrambled Eggs With Lobster And Caviar

Scrambled Eggs With Lobster And Caviar
3.5 from 2 ratings
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 tablespoon chopped tomatoes
  • 4 tablespoon chopped chives
  • 4 tablespoon butter
  • 2 tablespoon créme fraîche
  • 1 tablespoon american sturgeon caviar
  1. 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.