Lobster Scrambled Eggs

• 8 farm-fresh eggs
• 2 ounces milk
• 1 1/2 pounds lobster meat, picked over for shell fragments
• 2 shallots, minced
• 2 tablespoons ripe tomatoes, finely chopped
• 4 tablespoons chives, finely chopped
• 4 tablespoons unsalted butter
• 1/2 teaspoon orange zest
• creme fraiche and caviar, for garnish (optional)

1. Beat eggs and milk together in a large bowl until foamy.
2. Heat a large skillet over medium heat.
3. Melt butter, add shallots and tomatoes and saute until crispy, about 5-7 minutes.
4. Lower heat, add eggs and scramble traditionally (here's how).
5. Add lobster meat and orange zest and toss lightly.
6. Add salt, pepper and chives.
7. Garnish with caviar and creme fraiche, if desired.
8. Transfer to a plate and serve immediately.

eggs, milk, lobster, shallots, tomatoes, chives, unsalted butter, orange zest, creme fraiche

Taken from www.foodrepublic.com/recipes/lobster-scrambled-eggs-recipe/ (may not work)