|  home | feedback | help          
Features - home
- recipes

Mascarpone and Lobster Scrambled Eggs in Toasted Brioche
Chef Kevin Hickey of Seasons at Four Seasons Hotel – Chicago, IL
Adapted by
May 2008

Yield: 4 Servings


  • 4 1½-pound lobsters
  • 3 Tablespoons clarified butter
  • 12 eggs, beaten until smooth
  • ½ cup mascarpone cheese
  • ¼ cup chopped chives, plus 1 Tablespoon for garnish
  • Salt and freshly ground black pepper
  • 4 brioche rolls


Cook lobsters in their shells; remove from shells, reserve claws, and dice remaining meat into small pieces. Put butter into a non-stick pan over medium-low heat, add eggs and scramble with a rubber spatula. Add diced lobster meat, mascarpone, and chives and incorporate into eggs; season with salt and pepper to taste. Remove most of the interior of brioche rolls and heat in the oven. Place egg mixture into brioche rolls and garnish with lobster claws and chives.


back to top

  • Chef Kevin Hickey Photo Gallery, 2007 December, Chicago
  • The New Hotel Cuisine
  • International Chefs Congress in NYC

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy