6 tb Unsalted Butter
1/2 Red Bell Pepper, Stemmed,
Seeded, & Minced 12 oz Lobster Meat, Freshly Cooked
Torn In 1/2″ Chunks 2 tb Fresh Chives — Snipped
9 lg Eggs, Beaten Until Just
Blended 5 tb Heavy Or Whipping Cream
Salt And Freshly Ground Black Pepper — To Taste
1. In a small skillet melt 2 Tbs of the butter over
medium heat. Add the bell pepper and saute 2 mins. Add the lobster and cook a few mins just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat. 2. In a medium heavy skillet melt 2 Tbs more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins. 3. Add the remaining cream and 2 Tbs butter to
the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper. Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels. Makes 4 servings. Recipe By : Sarah Leah Chase’s Cold-Weather Cooking- ISBN 0-89480-752-8