Ingredients:
2 Tbsp. (25 mL) butter
1/4 cup (60 mL) shallots
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) roasted red pepper, chopped
1/4 cup (60 mL) green onions
1 lb. (500 g) lobster meat, chopped
Salt, pepper, Tabasco, paprika to taste
12 extra-large eggs
1 cup (250 mL) asiago cheese, grated
Procedure:
Sweat shallots 3-4 minutes in butter; add cream and reduce 1 minute.
Add red pepper, green onions, lobster, and seasonings. Stir to heat lobster through.
Combine in a large bowl with the eggs, beaten, and the cheese.
In a 12" (30-cm) nonstick pan coated with butter, cook over medium low heat (no colour!) 5 minutes, then bake in a medium oven until set.
Makes approx. 8 portions
Recipe Type: Authentic2 Tbsp. (25 mL) butter
1/4 cup (60 mL) shallots
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) roasted red pepper, chopped
1/4 cup (60 mL) green onions
1 lb. (500 g) lobster meat, chopped
Salt, pepper, Tabasco, paprika to taste
12 extra-large eggs
1 cup (250 mL) asiago cheese, grated
Procedure:
Sweat shallots 3-4 minutes in butter; add cream and reduce 1 minute.
Add red pepper, green onions, lobster, and seasonings. Stir to heat lobster through.
Combine in a large bowl with the eggs, beaten, and the cheese.
In a 12" (30-cm) nonstick pan coated with butter, cook over medium low heat (no colour!) 5 minutes, then bake in a medium oven until set.
Makes approx. 8 portions
Recipe Author: Chef Michael Howell
Restaurant: Tempest Restaurant, Wolfville, Nova Scotia
Source: http://www.gov.ns.ca/fish/marketing/recipes/seafood/Seafood_Broch.pdf