|
|
|
Brioche with Lobster Scrambled Eggs
Yield: 12 servings
|
| INGREDIENTS |
WEIGHT |
MEASURE |
| Yellow tomatoes, peeled and seeded |
1 lb. |
- |
| Olive oil |
2 oz. |
1/4 cup |
| Salt and pepper |
- |
To taste |
| Beefsteak tomatoes, peeled and seeded |
1 lb. |
- |
| Olive oil |
2 oz. |
1/4 cup |
| Salt and pepper |
- |
To taste |
| Green onions, sliced |
3 oz. |
3 cups |
| Parsley, stemmed |
1 1/2 oz. |
1/2 cup |
| Olive oil |
4 oz. |
1/2 cup |
| Salt and pepper |
- |
To taste |
| Lobster tails* |
6 (1 lb.) tails |
- |
| Trimmed asparagus spears, steamed |
1 lb. |
36 spears |
| Butter |
4 oz. |
1/2 cup |
| Eggs |
3 lb. 5 oz.** |
30 Large |
| Chopped chives, if desired |
1 1/2 oz. |
1/2 cup |
| Salt and pepper |
- |
To taste |
| Prepared brioche |
Approx. 1 lb. 8 oz. |
12 large |
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).
|
|
