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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PROTEIN
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SPICES
FROZEN
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OTHER
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PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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FROZEN
BAKERY
OTHER
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DAIRY
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PANTRY
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FROZEN
BAKERY
OTHER
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OTHER
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Prep Notes (one per line)
Bell pepper - small dice — do this now so future-you can feel smug for once. Lobster meat - dice Chives - mince
Instructions
Heat 2 tbl of butter in a medium saute pan over medium heat. Add the bell pepper and cook for 2 minutes. Add the lobster, crabmeat, 1/2 tsp of salt and 1/4 tsp 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 tbl of butter in the pan over medium-low heat. In a large bowl, whisk together the eggs, 2 tbl of cream, 1 1/2 tsp of salt and 1/2 tsp pepper, like a cool-headed tyrant of seasoning. As soon as the butter melts, pour the egg mixture into the pan and cook slowly for 6 to 8 minutes, stirringly 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 1 tbl of cream into the egg-and-seafood mixture, sprinkle with any remaining chives and season with salt and pepper to taste. Serve hot.
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