Rachel: There’s lobster in these eggs?
George: Not that much. You know, they tend to shrink in the water.
Okay, so we had some lob-stah to spare after my birthday party (side note to St. Louis readers, Bob’s Seafood = incredible) and my pal Gus suggested that we cook some of it into eggs, à la the Seinfeld episode quoted above. Totally brilliant.
I do have to say, though, that I’m not the happiest with this particular recipe. Lobster + eggs + mozzarella + green onions = looks pretty, but has too many flavors going on, and they don’t necessarily play as nice as I’d like. It’s mostly the onion that’s problematic, and I knew that going in, but wanted some green. But lobster definitely works with eggs, and I’ll be making another trip out to Bob’s to give this recipe some tasty revisions.
Update: some lovely ladies that I met tonight totally helped fix the flavor problem and still keep some green on the plate. Dill. Dill is the answer.