1 T. chopped chives
1½ T. butter
5 T. heavy cream
10 oz. sevruga caviar
oven to 375 º. Place whole lobster in a pot of boiling water.
Boil for one minute, then put lobster in a bath of cold water. Remove
tail from lobster and pry meat from shell, keeping it whole.
Remove meat from claws and chop the meat. Cut the lobster in half
and remove the tomalley, or liver (that soft, blackish-green
stuff in the stomach). Heat ½ T. of butter in a small saucepan.
Add heavy cream and bring to a boil. Cook 3 minutes while stirring.
Strain sauce into a bowl and set aside. Break eggs into a bowl.
Add chives and half of the sauce and beat with a fork. In an
omelet pan, heat ½ T. butter. Add chopped claw meat and sauté 2
minutes. Add the egg-chives mixture and cook slowly over medium heat
until firm, about 5 minutes. While the omelet is cooking, in
another saucepan heat ½ T butter and cook the lobster tail for 3
minutes. Slice and arrange on top of the omelet and finish
cooking in the oven 2 more minutes. Place the cooked omelet on a
serving plate and spoon remaining sauce over it. Spoon caviar on
top and serve. The Fritatta is more of an open-faced omelette,
cooked until the bottom is set then inverted into another pan to
cook the top or finished off in the oven. Here's a recipe to try
and you can substitute regular bacon if you want.