INGREDIENTS:
(12 servings)
6 each 4-ounce
Maine lobster tails
36 spears asparagus, trimmed, steamed
4 ounces butter
30 large eggs
½ cup chives, chopped, if desired
To taste salt and pepper
12 large prepared brioche
DIRECTIONS:
Steam Maine Lobsters; shell. Dice Maine Lobster meat; reserve warm.
Cut bottom half of asparagus into ½-inch slices; reserve remainder for garnish. In large, deep sauté pan, melt butter over medium heat. Stir in Maine Lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; scramble until soft. Add chives, salt, and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm.
Place about 1 cup egg mixture onto plate. Arrange 3 asparagus spears to fan out from eggs. Place 1 brioche on plate. Drizzle plate with appropriate sauce, such as tomato puréed with extra-virgin olive oil and seasonings. Serve immediately.
NUTRITIONAL:
Per serving:
(does not include brioche or sauce)
calories 287.5
carbohydrate 3.2 g
cholesterol 513 mg
fat 18.7 g
protein 25.6 g
sodium 435 mg
dietary fiber 0.5 g
calcium 96 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
