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Sunday Brunch: Lobster and Chive Scrambled Eggs

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[Photograph: Sydney Oland]

This is probably the ideal breakfast for spoiling someone—slowly cooking eggs over low heat ensures that they take on the sweet flavor of lobster. You can buy cleaned lobster meat at most good fish stores, but my favorite time to serve them is the morning after a big lobster boil.

The best lobster meat for this dish is the claws and any picked over body meat (leftover tails are best saved for lobster rolls). That being said, if you're not planning any lobster boils but you still have some people you'd like to treat to a decadent brunch, frozen lobster meat can absolutely work here—giving the lobster a quick turn in butter and chives takes away any unpleasant taste and texture that comes with a frozen product.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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