Sunday July 26, 2009
lobster scramble with caviar & crème Fraiche
Organic Lobster Scramble with Caviar & Crème Fraiche in an Ostrich Shell
Recipe by David Burke, a leading pioneer in American Cooking
- 4 organic eggs, beaten with two oz milk
- 2 oz lobster milk
- ½ oz shallots, minced
- 1 tbsp tomato fondue (see recipe below)
- 2 oz lobster bisque
- 1 tbsp sweet butter
- 1 quenelle sour cream (quenelle means oval or egg shaped)
- 1 oz caviar
- Crack open ostrich egg shell and clean interior. Use this as a plate. In a sauté pan melt butter.
- Sautee lobster until cooked tender.
- Add tomato fondue, lobster bisque, eggs, salt, pepper and cook until soft.
- Fill up egg shell and top with crème fraiche and caviar. Serve with toast on side.
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1 clove garlic, thinly sliced
- 4 cups canned tomato purée
- 1 tightly packed cup chopped fresh basil leaves
- Coarse salt and freshly ground black pepper
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and garlic and allow them to sweat, stirring frequently, for about 10 minutes, or until translucent.
- Add the tomato purée and one-half of the basil and bring the mixture to a simmer.
- Immediately lower the heat and cook it, at a bare simmer, stirring frequently, for about 40 minutes, or until 90 percent of the moisture has evaporated.
- Stir in the remaining basil and season with salt and pepper to taste.
- Remove the pan from the heat and allow it to cool.
- Store the mixture, covered and refrigerated, for up to 5 days, or freeze it, tightly covered and labeled, for up to 3 months.
Note: If you want to do this exactly as David Burke suggests, you can purchase an ostrich egg shell online at Ostrich.com for about $21 per. The more you buy the less they cost.