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Creamy Eggs with Lobster and Crab

Source of Recipe

From "Go-To Dinners" by Ina Garten


Recipe Introduction

"This dish turns simple scrambled eggs into the most elegant supper, first by cooking the eggs very, very slowly so they're creamy and light, and second, by stirring in cooked lobster and crabmeat at the end. This is easy to make yet still special enough to serve to your mother-in-law."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter, divided
â—¦ ½ red Holland bell pepper, small-diced
â—¦ 4 ounces cooked lobster meat, ½-inch diced
â—¦ 4 ounces cooked jumbo lump crabmeat
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 tablespoons minced fresh chives, plus extra for serving
â—¦ 9 extra-large eggs
â—¦ 4 tablespoons heavy cream or half-and-half, divided


Recipe

Heat 2 tablespoons of the butter in a medium (10-inch) sauté pan over medium heat. Add the bell pepper and cook for 2 minutes. Add the lobster, crabmeat, ½ teaspoon salt, and ¼ teaspoon black pepper and cook for 2 to 3 minutes, until heated through. Stir in the chives and transfer to a bowl.

Meanwhile, heat the remaining 2 tablespoons butter in the pan over medium-low heat. In a large bowl, whisk together the eggs, 3 tablespoons of the cream, 1 ½ teaspoons salt, and ½ teaspoon black pepper. As soon as the butter melts, pour the egg mixture into the pan and cook slowly for 6 to 8 minutes, stirring rapidly with a rubber spatula, until the eggs start to become thick and creamy. Quickly fold the lobster-and-crab mixture into the eggs. Stir the remaining tablespoon of cream into the egg-and-seafood mixture, sprinkle with chives, salt and black pepper, and serve hot.

Serves 3