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

Yield: 4 Servings

Ingredients:

  • 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

Method:

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

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