This ultra-indulgent lobster scramble with caviar and créme fraîche is served during weekend brunch at the Washington, DC outpost of BLT Prime. It’s a relatively simple dish, so make sure you get the best-quality ingredients you can, from the eggs to the butter (and of course, the lobster). American sturgeon caviar is generally more affordable than imported Russian or Iranian brands, but still fairly expensive—the price varies too, depending on brand, the specific fish it comes from, and of course, the amount you buy, so shop around, and try to buy in person at a store that will let you have a taste before you commit to the purchase. The dish is also delicious without caviar.
Get more luxurious lobster recipes here, and if you need help cracking the crustacean code, see an illustrated guide on how to shell lobsters and extract the meat. For another elegant David Burke creation, get his Pretzel-Crusted Crab Cakes recipe.
- Yield: 4 servings
- Difficulty: Easy
- Total: 20 min
- Active: 20 min
- 8 large eggs, beaten
- 1/4 cup milk
- 1 1/2 pound cooked lobster meat
- 2 shallots, minced
- 2 tablespoons chopped tomatoes
- 4 tablespoons chopped chives
- 4 tablespoons butter
- 2 tablespoons créme fraîche
- 1 tablespoon American sturgeon caviar
- Heat a large skillet over medium-high heat.
- Melt the butter, then add the shallots and tomatoes.
- Sauté, stirring or shaking the pan continuously, until crispy on the edges, about 5-7 minutes. Add the eggs and scramble to your desired doneness.
- Add the lobster meat and toss lightly to combine.
- Add the salt, pepper, and chives, then divide between 4 bowls.
- Top each serving with a dollop of crème fraîche and a dollop of caviar and serve immediately.