INGREDIENTS

INSTRUCTIONS

1. In a small skillet melt 2 Tbs of the butter over medium heat. Add the
bell pepper and saute 2 mins. Add the lobster and cook a few mins just
until warmed through. Stir in the chives, cook 30 seconds more, and remove
from heat. 2. In a medium heavy skillet melt 2 Tbs more of the butter over
low heat. Swirl in the eggs and half the cream. Gently scramble the eggs,
stirring with a rubber spatula, until thickened, about 5 mins. 3. Add the
remaining cream and 2 Tbs butter to the eggs and continue stirring until
the mixture is very thick and creamy. Season with salt and pepper. Quickly
fold in the warmed lobster mixture just until evenly distributed. Spoon the
scrambled eggs onto 4 warmed plates and serve at once with your favorite
toast or bagels. Makes 4 servings.
Recipe By     : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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