CAV's Scrambled Eggs with Lobster, Thai Chili Cream Sauce and Toasted Sweet Bread
|# of Servings:||2|
|Ingredients:||¼ cup Thai chili sauce 2 teaspoons barbecue sauce ½ cup shallot cream sauce* or heavy cream 2 teaspoons chopped parsley 4 slices Portuguese sweet bread, 1 inch thick 2 tablespoon unsalted butter 8 ounces lobster meat, cooked 6 eggs, beaten *Shallot Cream Sauce: 2 teaspoons olive oil ¼ teaspoon minced garlic 1 cup heavy cream ¼ cup high quality, finely grated Parmesan cheese 1 teaspoon minced shallots salt and pepper|
In a saucepan over medium-high heat, combine Thai chili sauce, barbecue sauce and shallot cream sauce and let reduce by one third. Remove from heat and add parsley.
Lightly butter sweet bread with 1 tablespoon of butter and toast in oven until lightly browned.
In a nonstick skillet over medium heat, melt remaining tablespoon of butter. Add lobster meat and saute for one minute.
Add eggs and scramble until cooked almost through. Season with salt and pepper. Place eggs alongside toasted sweet bread and cover with chili cream sauce. Serves: 2
*Shallot Cream Sauce: 2 teaspoons olive oil ¼ teaspoon minced garlic 1 cup heavy cream ¼ cup high quality, finely grated Parmesan cheese 1 teaspoon minced shallots salt and pepper
Heat saucepan over medium heat. Add 1 teaspoon olive oil and allow to heat for a minute. Add garlic and sweat until transparent but not brown. Add cream and simmer until reduced slightly. Add Parmesan and continue cooking until mixture is thickened. Season with salt and pepper.
Heat small saucepan with 1 teaspoon olive oil. Add shallots and sweat until transparent. Add shallots to the cream sauce, adjusting seasoning if needed.