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Continued: Recipes: egg roulade, bruschetta with eggs and lobster and more

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  • Last update: March 27, 2013 - 5:30 PM

Note: Bruschetta (broo-SKEH-tah) is a traditional toasted bread topped with something tasty. If you cut the bread on the diagonal, you will get more surface. You can toast the bread an hour or so in advance, but the eggs and lobster need to be cooked right before serving. Each 5-ounce lobster tail will provide 4 ounces of meat. There are many alternatives to lobster (see below). Boursin is a creamy soft cheese with the texture of cream cheese, and it comes flavored with herbs. It’s a tasty alternative to cream cheese. For large soft curds of eggs, keep your stirring to a minimum. Adapted from Bar La Grassa in Minneapolis.

• 1 baguette, cut in 16 (1/2 -in.) slices

• 1 garlic clove, peeled

• Butter

• 2 or more (5 oz. each) lobster tails (defrosted, if frozen)

• 14 eggs, beaten until yolks and whites are well-combined

• 4 oz. cream cheese, cut into small cubes (or Boursin cheese, see Note)

• Fresh chives, chopped

• Sea salt and freshly cracked pepper

• Truffle oil, optional

Directions

Toast bread in oven or in toaster. Rub one side of each slice with garlic (if you don’t like garlic, omit this). Butter and set aside.

Prepare the lobster: Do this before you start the eggs so there isn’t too much going on at the same time. To remove meat from shell, use kitchen shears to make 2 cuts along the underside of tail (the softer side) and break away the shell. Once the meat is out of shell (before or after it is cooked), remove the black vein that runs along the tail (pull it out or make a cut along the meat, as you would to devein shrimp, and pull the vein out).

Choice of options for cooking lobster:

• Remove meat from shell and sauté whole in 2 tablespoons butter, basting it often, for about 5 to 8 minutes, until cooked through, then chop or slice for the eggs, or ...

• Remove uncooked meat from shell and chop into chunks and sauté in 2 tablespoons butter before adding to the eggs, or ...

• Poach meat in the shell for about 3 minutes in water to which some white wine, carrot, celery, onion, chile flakes, fennel seed, mustard seed, peppercorns, bay leaf, thyme, kosher salt and lemon and oranges have been added. (Bring the water to a simmer before adding the tail.)

To prepare eggs: In each of 2 nonstick pans (or 1 large pan), melt 2 tablespoons butter over medium heat. Add eggs and turn heat to medium-low. For the largest curds, cook eggs with little stirring, instead pushing cooked part aside with a spatula and allowing uncooked eggs to move into place. When almost done, add cream cheese and stir. Remove from heat. (Eggs will continue to cook.)

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