Scrambled eggs with lobster and chives
This is a delicious combination that can be served as a starter or canapé on grilled bread or melba toast, with tender lobster, fresh herbs and chive flowers to decorate
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
225g cooked lobster, chopped into 2cm pieces
4 tbsp cream
8 eggs sea
salt
freshly ground black pepper
25g butter
grilled sourdough bread, to serve
zest of 1 lemon, finely grated
2 tbsp fresh chives, finely chopped
1 tbsp chive flowers (optional)
Method
Place the lobster and cream in a small saucepan and gently heat to a bare simmer, then remove from the heat.
Beat the eggs with a good pinch of salt and pepper.
Melt the butter in a small heavy-bottomed saucepan. Add the beaten eggs and cook over a gentle heat, stirring all the time with a flat- bottomed wooden spoon. When the eggs are just beginning to scramble, add the lobster and cream and keep cooking for a few more minutes, until the eggs are a creamy consistency. Remove from the heat and transfer from the saucepan to a bowl. The eggs will not set hard like cold scrambled eggs, but will retain their lovely softness.
The eggs are best served barely warm but are also good at room temperature.
When ready to serve, spread the scrambled eggs over the hot grilled bread. Grate over the lemon zest and finish with a sprinkling of chives and chive flowers (if using). Serve immediately.
From Rory O’Connells “Cook Well, Eat Well” published by Gill Books
