Lobster Breakfast

Lobster for breakfast? Absolutely! It's more healthful than a lot of things we eat for breakfast--pain au chocolat, anyone? --and it turns the meal into something very special.

Serves 4

Ingredients

4 (1-11/2 pound) lobsters

2-3 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

8 large eggs

1/4 cup roasted eggplant flesh (see note)

1/4 cup leftover wilted spinach or other greens

1 roasted red bell pepper, cut in 1/4"-1/2"-wide strips

2-3 roasted garlic cloves, smashed

1 tablespoon fresh thyme

2 tablespoons unsalted butter, at room temperature

2-3 tablespoons fresh bread crumbs

Set the broiler rack 6" to 8" below the heat unit. Preheat the broiler to high.

Prepare a double boiler by bringing the water in the base to a simmer over medium heat.

Split the lobsters in half and clean the cavities. Twist off the claws and crack gently.

Arrange the lobster claws on a baking sheet. Broil for 2 to 3 minutes.

Turn the claws over.

Put the lobster halves, flesh side up, on the baking sheet.

Brush the exposed flesh lightly with some of the melted butter. Season lightly with salt and black pepper.

Return to the broiler and cook, basting twice with more of the melted butter, for 6 to 8 minutes, or until the lobster meat is nearly cooked through and opaque.

Remove from the oven and keep warm. Do not turn off the broiler.

Heat the oil in the top of the double boiler. Add the eggs and cook, stirring constantly, until the eggs begin to thicken and scramble.

Add the eggplant, greens, bell pepper, garlic, and thyme.

Continue stirring until the eggs are the consistency of a very soft scramble. Stir in the softened butter.

Spoon the scrambled eggs into the cavities of the lobsters.

Sprinkle the eggs with the bread crumbs and return the stuffed lobsters to the broiler.

Cook until nicely browned and serve.

NOTE: I like to roast halved or quartered eggplant in a 375°F oven for 35 to 40 minutes (depending on the size of the eggplant) or until it softens and feels tender when pierced with a knife.  You can also used grilled eggplant.  Half or quarter the eggplant, sprinkle the cut sides with olive oil and salt, and roast, cut sides down.  Let the roasted eggplant cool for about 10 minutes, during which time, the flesh will collapse.  You can use leftover cooked eggplant for this *as long as it’s not too heavily seasoned.*