Scrambled eggs, with crème fraiche, lobster and lobster roe
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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.
Those look like proper eggs !
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My arm agrees with you.
(The double-boiler method demands constant whisking over low heat for 15 to 20 minutes. Not for the impatient.)
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Jeez. This looks amazing. Haven’t used the double-boiler method, but have done the French slow cook method. Turns out a much less dry, flavorful scramble — like yours!
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