6 tablespoon unsalted butter
1/2 red bell pepper, Stemmed, Seeded, & Minced
12 oz Lobster meat, Freshly Cooked, torn In 1/2″ Chunks
2 tablespoon Fresh Chives, Snipped
9 large Eggs, beaten until just blended
5 tablespoon heavy cream
Salt and freshly ground black pepper, to taste
In a small skillet melt 2 tablespoons of the butter over medium heat. Add the bell pepper and saute for 2 mins.
Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.
In a medium heavy skillet melt 2 tablespoons 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.
Add the remaining cream and 2 tablespoons 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
Makes 4 servings.
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