Valentine’s Day. The day for people who love love, or the idea it, and a day that others perhaps wish would just be another day. Besides being the day of the year that I start to round my age up to the next, I love Valentine’s Day because, even though I’m not in love, I love the idea of it, and look forward to being madly in it someday.
Earlier in 2016 I made a loose goal of reading a book a week. I was doing okay until the year’s first binge watch took hold and I got slightly off track, but because it was a loose goal, not a resolution, I’m okay with it. A few weeks ago in an effort to play a little catch up, I picked an easy breezy read at Biscuit’s suggestion called The First Husband. You can probably gather by the title what sort of book it was, but it was fun, uplifting and done in three hours. And because of that book, we have this recipe.
It’s not the first time that a recipe has been inspired by a book. Thus far the great works of literature that I read (ahem) have inspired some fancy pants dishes and this is no exception.
The story goes like this: there is a point in the book where our heroine meets a guy. The guy. And over a plate of scrambled eggs, her future begins anew in a whirlwind sort of fashion. And now her eggs are our Valentine’s Day treat.
Yup. Scrambled eggs. But not just any scrambled eggs.
LOBSTER scrambled eggs with gruyere cheese and fresh herbs.
For realz. I was drooling in my book. And if someone makes me these eggs, I might be hearing bells, too.
As much as eggs have sustained me in my 20s and into my 30s, I’m pretty sure I’ve thus far made them all the way wrong, so wrong that should Julia Child be watching over me she would no doubt throw something at my head. Therefore, since it is Valentine’s Day and we are using lobster, we’re making them the proper French way. With the butter and the cream and the cheese and all the good things.
Holy hell. After making these eggs the proper way, I can’t imagine that I’d be satisfied with eggs the wrong way again. They were the best eggs ever, and not just because of the lobster. They were creamy and soft, but not too runny and certainly not tough. Perfect scrambled eggs.
I used one lobster tail for two servings because…well, I’m no Rockefeller. Lobster in the amount that you will.
Do not add salt to the eggs before you scramble them. The cheese will be salty enough.
I baked the lobster tail because I figured it was the safest way to not over cook it and make it tough and ruined. It worked- 10 minutes to perfection.
And the best part of these eggs? They’re enjoyed in pajamas with coffee. It really doesn’t get much better than that.
- 1 raw lobster tail
- 1/2 TB unsalted butter
- 4 eggs
- 2 tsp whole or 2% milk
- 1/2 tsp black pepper
- 1/4 Gruyere cheese, grated
- 1 TB heavy cream
- 2 TB fresh parsley chopped
- Preheat the oven to 400F.
- Place the lobster tail on a foil lined pan. Bake for 8-10 minutes until pink. Carefully remove from the shell, careful to get it all. Don't want to waste any lobster! Cut into chunks and set aside.
- Place eggs, pepper, and milk in a mixing bowl and beat for 20-30 seconds.
- To a small frying pan over medium-low heat, add the butter. Once melted, pour in the eggs.
- Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Once the eggs begin to thicken into a custard, stir more rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
- Remove from heat immediately – the eggs will continue to cook slightly- and stir in the cream, cheese, lobster and parsley.
- Season to taste, arrange on plates and garnish with parsley. Serve immediately.
- Want more lobster? Do it!
Written whist wearing fuzzy socks.