Lobster Breakfast

Lobster Breakfast
Photo by Andre Baranawski © 2010

Ingredients

  • 2 Tbs. unsalted butter, at room temperature
  • 1 Tbs. fresh thyme
  • 8 large eggs
  • 2 to 3 Tbs. fresh bread crumbs
  • 1 roasted red bell pepper, peeled, seeded, and sliced into ¼ inch to ½ inch-wide strips
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • 4 (1 to 1-½ lb.) live lobsters
    • ¼ cup roasted eggplant flesh
    • ¼ cup leftover wilted spinach or other greens
    • 2 to 3 Tbs. unsalted butter, melted
    • 2 to 3 roasted garlic cloves, smashed

Split the lobsters in half and clean the cavities. Crack the claws a little and twist them away from the bodies. Preheat the broiler to high. Set the broiler rack 6 inch to 8 inch below the heat unit. Prepare a double boiler by bringing the water in the base to a simmer over medium heat. Arra...

View full recipe at Fine Cooking

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