We love cooking live lobsters. The succulent decadence of this iconic American shellfish is inspiring to work with. We are also surrounded by organic chicken ranches in our neighborhood, who supply us with unbelievably fresh pasture eggs. So what could be better than to put these two mouth-watering ingredients together to create a rustic, late Summer hors d’oeuvre?

We make a simple salad of hard-boiled, chopped eggs, mayonnaise, Dijon mustard and Tabasco sauce. This is placed on Full Circle Bakery brioche toasted with butter and topped with boiled lobster pieces, roasted lobster roe, micro basil and Maldon sea salt.

Below is the process we use for cooking, cleaning and serving the lobster part of the recipe.

The court bouillon is made from water, salt, white wine, bay leaves, thyme and lemons. The lobster roe, when available, is rendered and then roasted in a very low temperature oven until just cooked through, we then shave it over the top of the salad for an intense lobster flavor kick and a beautifully colored garnish.