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C Z a R ’s E ggs


Chef Michael Hutchings offers Carpinterians the recipe to one of his more popular signature dishes: Czar’s Eggs. The dish is a perfect addition to any special occasion meal. bon appetite!


1- 1½ pounds cooked lobster 2 shallots, sliced 2 tbsp. unsalted butter 2 tbsp. cognac


1 tomato, diced into ½-inch pieces 1 clove garlic, crushed 1 cup heavy cream 6 extra large eggs 2 tbsp. unsalted butter


Salt and pepper to taste 1 tbsp. chives, minced 3 tbsp. heavy cream


Recipe The 2 oz caviar, osetra or sevruga


18 brioche, cut into triangles and toasted 6 egg cups


6 demitasse spoons Water or fish stock, as needed (optional)


Lobster: use freshly cooked lobster or live lobster and prepare yourself. To cook lobster, place in the freezer for 10 minutes to stun them. Meanwhile bring a large pot of salted water to a boil. Place in water and cook for 10-12 minutes. Remove and chill in a bowl of iced water.


Shell the lobster using kitchen shears to clip off shell. Dice the meat into ½-inch pieces. Reserve shells for sauce. Remove the gravel sack, “the queen,” from the front of the head and the finger-like gills on the inside of main shell. Crush the shells with a kitchen mallet or other blunt tool.


Place shallots and 2 tbsp. butter in a heavy bottom saucepan, and cook shallots on medium heat for 3-4 minutes. Add shells, cognac, tomatoes, garlic and 1 cup cream. If needed, add water or fish stock to cover shells. Simmer for 45 minutes. Strain through a fine meshed strainer to remove all shells. Reduce until it coats the back of a spoon. Keep warm.


eggs: use an egg topper to remove the pointed end of eggshells. Pour eggs into bowl. Rinse out empty eggshells. Dry upside down on a paper towel. Beat eggs with a whisk until smooth. Place eggs, 2 tbsp. butter, salt, pepper and chives in heavy bottom saucepan. Cook over low heat, whisking gently to keep eggs loose. Cook until just creamy and set, about 4 minutes. Add 3 tbsp. cream to keep from overcooking.


to serve: Reheat the lobster meat in the lobster sauce. Place a small spoonful in the bottom of the eggshell. Fill eggshell with scrambled eggs, leaving a small amount of room at the top. Top with caviar and place in egg cup. Serve with brioche toast. Yield: 6 servings.


40 CARPINTERIAMAGAZINE


Recipe ©2008 Michael’s Catering / www.michaelscateringsb.com


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