Ingredients Jump to Instructions ↓

  1. 2 tablespoons kosher salted butter

  2. 1 shallot, minced

  3. 8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped

  4. 1/4 cup green asparagus, blanched and sliced on a bias

  5. 4 large eggs

  6. 2 tablespoons chopped parsley

  7. Black pepper

  8. 8 ounces Oyster Cava cream

  9. 8 French baguette slices, toasted

  10. 5 shallots, minced

  11. 4 cloves garlic , crushed

  12. 3 cups Cava

  13. 1 quart heavy cream

  14. 2 tablespoons minced chives

  15. Kosher salt

  16. 4 Raspberry Point oysters, shucked with liquor saved

Instructions Jump to Ingredients ↑

  1. In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois . Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.

  2. Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor , and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

  3. Putting it all together:

  4. Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy . Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.

  5. On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.


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