Bruschetta with Eggs and Lobster

You can't help but be dazzled by this recipe for Bruschetta With Eggs and Lobster, which is in this week's Taste. The luxurious dish is part of a menu that's perfect for those spring brunch gatherings that crop up this time of year. The dish of the same name at Bar La Grassa in Minneapolis was the inspiration for the Taste version. BLG's version is a bit more involved, as restaurant recipes generally are, starting with the phrase that strikes terror in the hearts of many Midwestern cooks: "Kill the lobster." For the home version, see Taste.

BRUSCHETTA WITH EGGS AND LOBSTER  (Bar La Grassa)

Serves 4.

Note: From Bar La Grass of MInneapolis, which recommends that a fresh lobster, fresh eggs and good truffle oil be used.

Poached Lobster

1 gallon water

2 cups white wine

1 carrot

1 celery rib

1 white onion, peeled and diced large

1 tablespoon. chili flakes

1 tablespoon. fennel seed

1 tablespoon.mustard seed

1 tablespoon. peppercorns

1 bay leaf

1 handful fresh thyme

2 tablespoons kosher salt

1 lemon, cut in half

1 orange, cut in half

1 1/2 lb. live lobster

Directions

Bring all ingredients except the lobster to a light boil. Meanwhile, kill the lobster, break off the claws and arms, and twist the tail off from the body. Save the head for stock if you like.

Place the claws in the liquid and poach for 2 minutes; add the tail and poach eveything for another 3 minutes. At this time, strain the liquid, saving only the poached lobster. Place in a bowl and cool in the refrigerator. Crack and remove the shell, saving the meat from the tail, claws and knuckles. Chop the meat into thumbnail-sized chunks.

BRUSCHETTA

1 small baguette, sliced on a bias and brushed with olive oil

1 garlic clove

Cooked meat from lobster tail

2 ounces cream cheese, diced into small pieces

4 large eggs, beaten until light yellow

1/4 cup fresh chives, thinly sliced for garnish

2 tablespoons butter, unsalted

1 tablespoon kosher salt

2 tablespoons white truffle oil

Directions

Grill or bake the sliced bread until a nice golden soft crust appears. Rub the slices with the garlic clove while still warm. Place on a platter or individual plates.

In a nonstick pan, add the butter, lobster meat and cream cheese. Sprinkle with a little salt and heat up until butter melts and pan is hot.

Add eggs, season with the rest of the salt, and keep over heat, stirring until soft scrambled (still a little runny). Fold the eggs over and place on top of the sliced bread.

Drizzle the truffle oil over the eggs and garnish with chopped chives.

 

 

 

Older Post

Let the frying begin!

Newer Post

A tale of two cookie mixes