lobster scramble with caviar & crème Fraiche

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Another, stunning, seductive recipe by chef David Burke that is beautifully presented– as one might offer a special gift. Even the most jaded gourmand will raise a toast in your honor as you serve this extravagant meal for breakfast, brunch, or a special breakfast in bed. Try it this weekend and email us with the results–we’d love to hear from you.

Organic Lobster Scramble with Caviar & Crème Fraiche in an Ostrich Shell
Recipe by David Burke, a leading pioneer in American Cooking

lobster_scramble_david_burke.jpgIngredients:

  • 4 organic eggs, beaten with two oz milk
  • 2 oz lobster milk
  • ½ oz shallots, minced
  • 1 tbsp tomato fondue (see recipe below)
  • 2 oz lobster bisque
  • 1 tbsp sweet butter
  • Salt/pepper
  • 1 quenelle sour cream  (quenelle means oval or egg shaped)
  • 1 oz caviar

Method

  1. Crack open ostrich egg shell and clean interior.  Use this as a plate.  In a sauté pan melt butter.
  2. Sautee lobster until cooked tender. 
  3. Add tomato fondue, lobster bisque, eggs, salt, pepper and cook until soft.
  4. Fill up egg shell and top with crème fraiche and caviar.  Serve with toast on side.

Tomato Fondue

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 1 clove garlic, thinly sliced
  • 4 cups canned tomato purée
  • 1 tightly packed cup chopped fresh basil leaves
  • Coarse salt and freshly ground black pepper

Directions

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 minutes, or until translucent.
  3. Add the tomato purée and one-half of the basil and bring the mixture to a simmer.
  4. Immediately lower the heat and cook it, at a bare simmer, stirring frequently, for about 40 minutes, or until 90 percent of the moisture has evaporated.
  5. Stir in the remaining basil and season with salt and pepper to taste.
  6. Remove the pan from the heat and allow it to cool.
  7. Store the mixture, covered and refrigerated, for up to 5 days, or freeze it, tightly covered and labeled, for up to 3 months.

Note: If you want to do this exactly as David Burke suggests, you can purchase an ostrich egg shell online at Ostrich.com for about $21 per. The more you buy the less they cost.