• DIRECTIONS
• Sauces
• » Purée yellow tomatoes, oil, salt, and pepper in blender or processor; cover and refrigerate until service.
• » Purée red tomatoes, oil, salt, and pepper in blender or processor; cover and refrigerate until service.
• » Purée onions, parsley, oil, salt, and pepper in blender or processor; cover and refrigerate until service.
• 
  
• » Steam and shell lobsters. Dice lobster meat; reserve and keep warm.
• » Cut bottom half of the asparagus into 1/2-inch slices; reserve remainder for garnish. Keep warm.
• » In large, deep sauté pan, melt butter over medium heat. Stir in lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; stir and scramble until soft. Add chives, salt, and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm.
• » Slice top inch off of brioche; hollow out base slightly for eggs. Place each brioche on plate; fill with about 1 cup egg mixture, spilling over onto plate. Arrange 3 asparagus spears to fan out of eggs and base. Drizzle plate with sauces. Serve immediately.

* Crab legs may be substituted for lobster tails, using same total weight.
** If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).