Submitted by: Chef Martin Kahler

See more like this in: Breakfast

Serving Information

(4 servings)


1 tsp of olive oil
8 ounces of Spinach
8 ounces of Lobster (claw and nuckle meat)
12 ounces of Egg Mix
4 ounces of Lobster Veloute
Salt and Pepper
 
Saute the spinach and lobster meat in 1/2 of the olive oil until spinach is just starting to sweat.
Season with salt and pepper and remove from the heat.
Using the remaining olive oil heat in an egg pan and scramble the egg.
Place the spinach on the bottom of the plate and top with egg, then veloute and finally with lobster meat.
 
Egg Mix
 
10 ounces of egg
2 ounces of milk
Salt and Pepper
 
Whip all ingredients together until well blended.
 
Lobster Veloute
 
1/2 ounce butter
1/2 ounce flour
12 ounces 1/2 and 1/2
1 oz lobster base
White Pepper
 
Melt the butter in a sauce pan. When melted add the lobster base and flour and make a roux.
Whip in the cold 1/2 and 1/2 and bring to a boil until thickend.
Season with white pepper.