Ingredients

 4 tablespoons butter
6 shallots, minced
2 cooked 1 – 1 1/4 pound lobsters (shrimp can be substituted) to make 1 1/2 cups lobster meat, chopped into 1/4-inch chunks
2 plum tomatoes, seeds removed and cut into 1/4-inch chunks
2 tablespoons chopped tarragon
16 eggs
1 cup cold lobster bisque (heavy cream can be substituted)
4 tablespoons chopped chives
Salt and freshly ground black pepper
1/2 cup crème fraîche, whipped
8 teaspoons caviar

Presentation
4 Ostrich Egg shells, cut in half (available from Ostrich.com)

Instructions

Heat the butter in a large sauté pan; add the shallots, 1 1/2 cups lobster meat, tomatoes, and tarragon; and sauté until warm. Beat together the eggs together with the lobster bisque, add to the pan, and stir continuously over low heat until the eggs are softly scrambled. Stir in the chives and season with salt and pepper. Set eight ostrich-shell halves in bowls or pots on a bed of salt.

Divide the egg mixture among the eight ostrich shells nestled into bowls or pots on a bed of salt. Top each portion with a dollop of whipped crème fraîche and 1 teaspoon caviar.

(Published 2007)