Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta)

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.

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.

Putting it all together:

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.

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.