LOBSTER SCRAMBLED EGGS from Connie & Ted’s in West Hollywood, CA

Few things are as delicious as soft-scrambled eggs, but this New England–style seafood house—incongruously set in West Hollywood—ups the ante by topping the eggs with lobster and enriching them with melted butter. The chefs cook the lobsters in-house, adding the cooked tomalley—the tasty green stuff you find in the lobster cavity—for extra luxury and flavor. In this recipe, we forgo the home-steamed crustacean for your conve­nience, but if you have a good fishmonger, ask him to save you some tomalley for this dish.

  • ¾ pound good-quality picked lobster meat
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 12 large eggs
  • ½ teaspoon sea salt
  • ¼ cup crème fraîche
  • Lobster tomalley from 2 lobsters
  • 1 large lemon, for zesting
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • Pinch of espelette pepper or paprika (optional), for garnish
  • Buttered toast or grilled bread, for serving
  1. In a small saucepan, gently warm the lobster meat and butter over the lowest heat (lobster will overcook if the flame is too high), 2 to 3 minutes. Remove from the heat and keep warm. In a mixing bowl, whisk the eggs and season with the salt.
  2. Heat 1 tablespoon of the warmed butter from the lobster in a slope-sided nonstick skillet over medium-low heat. Add the eggs and gently cook, whisking constantly, until they slowly start congealing into what looks like small, uniform cottage cheese curds, 15 minutes. Whisk in the crème fraîche and, if using, the lobster tomalley; the texture of the eggs will become a bit looser. Cook until the eggs tighten up slightly, 1 to 2 minutes. Using a Microplane, grate the lemon zest directly into the eggs, then stir in the chives, reserving some of the zest and chives for garnish. Remove the skillet from the heat.
  3. Remove the lobster from the butter and divide it among 4 serving bowls, saving the prettiest and most vibrantly colored pieces of meat for the top. Spoon the eggs over the lobster, garnish with the reserved lobster pieces, the rest of the chives, a pinch of espelette, and the rest of the lemon zest. Serve with toast.