Brioche with Lobster Scrambled Eggs
by Executive Chef Gadi Weinreich, Bryant Park Grill, New York, NY

Ingredients

1 lb. lobster tails (approx. 6 tails)
1 lb. asparagus spears, trimmed and steamed (approx. 36 spears)
1/2 cup butter
30 large eggs
1/2 cup fresh chives, chopped (if desired)
12 large prepared brioche
Salt and pepper to taste

Sauces

1 lb. yellow tomatoes, peeled and seeded
1/4 cup olive oil
Salt and pepper to taste

1 lb. beefsteak tomatoes, peeled and seeded
1/4 cup olive oil
Salt and pepper to taste

3 cups green onions, sliced
1/2 cup fresh parsley, stemmed
1/2 cup olive oil
Salt and pepper to taste

Directions

1. Prepare sauces first:
1-A. Puree yellow tomatoes, oil, salt and pepper in a blender or food processor; cover and refrigerate until service.
1-B. Puree red tomatoes, oil, salt and pepper in a blender or food processor; cover and refrigerate until service.
1-C. Puree onions, parsley, oil, salt and pepper in a blender or food processor; cover and refrigerate until service.

2. Steam and shell lobster. Dice lobster meat; reserve and keep warm.
3. Cut bottom half of asparagus into 1/2-inch slices; reserve remainder for garnish. Keep warm.
4. In large, deep saute pan, melt butter over medium heat. Stir in lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; stir and scramble until soft. Add chives, salt and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm.
5. Slice top inch off of brioche, hollow out base slightly for eggs. Place each brioche on plate; fill with approximately 1 cup egg mixture, spilling over onto plate. Arrange three asparagus spears to fan out of eggs and base. Lean top against base. Drizzle plate with sauces. Serve immediately.

Yield: 12 servings