Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Unsalted Butter
1/2 Red Bell Pepper, Stemmed,
Seeded, Minced
12 oz Lobster Meat, Freshly Cooked
Torn In 1/2" Chunks
2 tb Fresh Chives -- Snipped
9 lg Eggs, Beaten Until Just
Blended
5 tb Heavy Or Whipping Cream
Salt And Freshly Ground
Black Pepper -- To Taste

1. In a small skillet melt 2 Tbs of the butter over medium heat. Add
the bell pepper and saute 2 mins. Add the lobster and cook a few mins
just until warmed through. Stir in the chives, cook 30 seconds more,
and remove from heat. 2. In a medium heavy skillet melt 2 Tbs more of
the butter over low heat. Swirl in the eggs and half the cream.
Gently scramble the eggs, stirring with a rubber spatula, until
thickened, about 5 mins. 3. Add the remaining cream and 2 Tbs butter
to the eggs and continue stirring until the mixture is very thick and
creamy. Season with salt and pepper. Quickly fold in the warmed
lobster mixture just until evenly distributed. Spoon the scrambled
eggs onto 4 warmed plates and serve at once with your favorite toast
or bagels. Makes 4 servings.

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

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