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.


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