Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta)

Name: Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters green asparagus, blanched and sliced on a bias; 4 servings Black pepper; 2 Tbsps kosher salted butter; 2 Tbsps minced chives; 4 larges eggs; 8 slices French baguette slices, toasted; 4 cloves garlic, crushed; 946 milliliters heavy cream; 4 servings Kosher salt; 227 grams lobster meat (tail, knuckles and claws), poached and roughly chopped; 4 Raspberry Point oysters, shucked with liquor saved; 2 Tbsps chopped parsley; 1 shallot, minced; 5 shallots, minced; 710 milliliters Cava

Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) requires roughly 35 minutes from start to finish. One portion of this dish contains approximately 27g of protein, 100g of fat, and a total of 1182 calories. For $5.69 per serving, you get a main course that serves 4. Head to the store and pick up chives, heavy cream, kosher butter, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Heat a nonstick saute pan over medium-low heat.

Equipment you will use

Frying Pan

Add butter and heat until it no longer bubbles.

Ingredients you will need

Butter

Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper.

Ingredients you will need

Salt And Pepper

Asparagus

Lobster

Parsley

Shallot

Chives

Egg

Equipment you will use

Mixing Bowl

Whisk

Add eggs to saute pan and gently scramble eggs until just barely cooked.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in.

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Lobster

Egg

Mixture should be very soft.

Garnish with toast and oyster cava cream.

Ingredients you will need

Oysters

Cream

Toast

Cava

In a medium saucepot sweat the shallots and garlic until translucent.

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Shallot

Garlic

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Pot

Add Cava and reduce to 1 cup.

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Cava

Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.

Ingredients you will need

Cream

Kosher Salt

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Blender

Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage.

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Cream

Sauce

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Pot

Add shucked oysters, including oyster liquor, and gently poach oysters in cream.

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Oysters

Liquor

Cream

Add chives and reseason with kosher salt, to taste.

Ingredients you will need

Kosher Salt

Chives

Equipment

Ingredients

Servings:

59milliliters

green asparagus, blanched and sliced on a bias 4servings

Black pepper 2Tbsps

kosher salted butter 2Tbsps

minced chives 4larges

eggs 8slices

French baguette slices, toasted 4cloves

garlic, crushed 946milliliters

heavy cream 4servings

Kosher salt 227grams

lobster meat (tail, knuckles and claws), poached and roughly chopped 4

Raspberry Point oysters, shucked with liquor saved 2Tbsps

chopped parsley 1

shallot, minced 5

shallots, minced 710milliliters

Cava

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Pinson Freres Chablis Mont de Milieu Premier Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.