Saturday Snapshots

Scrambled eggs, with crème fraiche, lobster and lobster roe

Click here and here to view high-resolution versions of these pictures.

This was made using the double boiler method (which I describe in this post), with the substitution of 2 tablespoons coarsely chopped lobster meat and about 1 teaspoon lobster roe for the morels. It’s more labor intensive than usual but the results are well worth the effort in my opinion.

Creamy scrambled eggs infused with the taste of the sea. It’s a bowl of decadence. Try it … you’ll like it.

3 thoughts

What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: