Lobster Scrambled Eggs with Brioche

Ingredients 6 each 4-ounce Maine lobster tails 36 spears asparagus, trimmed, steamed 4 ounces butter 30 large eggs ½ cup chives, chopped, if desired To taste salt and pepper 12 large prepared brioche Directions Steam lobsters; shell. Dice lobster meat; reserve warm. Cut bottom half of asparagus into ½-inch slices; reserve remainder for garnish. In large, deep sauté pan, melt butter over medium heat. Stir in lobster and asparagus; cook 2 minutes. Reduce heat to low. Add eggs; scramble until soft. Add chives, salt, and pepper. Continue cooking until eggs are firm throughout and no visible liquid egg remains. Keep warm. Place about 1 cup egg mixture onto plate. Arrange 3 asparagus spears to fan out from eggs. Place 1 brioche on plate. Drizzle plate with appropriate sauce, such as tomato puréed with extra-virgin olive oil and seasonings. Serve immediately. Creator Comment By: Chef Gadi Weinreich, Bryant Park Grill, New York, 2001