(Submitted for the Taste of Nova Scotia newsletter, courtesy of Atlantic Seafood: Recipes from Chef Michael Howell)
This one-pan wonder is great at a brunch, luncheon party or part of a buffet. Equally delicious hot or at room temperature.
Ingredients
12 extra large eggs, beaten
1 cup (200 g) Asiago cheese, grated
1 shallot, chopped
2 Tbsp (30 ml) butter
1 cup (200 ml) heavy cream
1 roasted red pepper, peeled, seeded, and chopped
6 green onions, chopped
1 lb (500 g) cooked lobster meat, chopped
salt and pepper, to taste
Tabasco, to taste
paprika, to taste
Preheat oven to 200°C (400°F). In a large bowl, whisk eggs and then stir in cheese. Reserve.
In a large (12-inch) non-stick pan, sweat the chopped shallot for 3–4 minutes in the butter. Add the cream and reduce for one minute. Add the red pepper, green onions, lobster, and seasonings. Stir to heat the lobster through. Cool briefly, then stir into the egg mixture. Clean the non-stick pan, then heat over medium heat. Add the egg mixture and cook for 5 minutes. Do not stir! Transfer the pan to the oven and cook until set. (Make sure the handle is oven proof, or wrapped in foil.) Let cool 5 minutes before portioning.
Serve with: a light green salad
Yield: 8 servings
