Easter Brunching with Lobster!

Easter Brunch- the ultimate brunching day with family and friends. Usually our table is laden with goodies. A, now, traditional Greek Easter bread with the colored eggs embedded in the braids, a platter of Black Forest Ham with little rolls to stuff it into, along with the condiments: two types of mustard, my spicy bread and butter pickles, sliced tomatoes, slivered onions and an assortment of cheeses. We would have an egg dish like frittata or vege-packed scrambled eggs. Sometimes bacon, breakfast sausages or smoked salmon show up. Always cut up fruit and the best strawberries. I would have added a salad or two. In the very early days it would have been Pasta but in the later days I made bowls of flavorful chopped vegetables dressed simply with herbs, olive oil and fruit vinegar. Oh, and potatoes! Of course, a pot of my Scandinavian butter and dill braised little new potatoes. Copious amounts of Champagne, beer, juices and wine were present. I decorated the house and had Easter baskets for my young Niece and Nephew. We invited 15-20 people over. Usually the weather cooperated and we spilled out onto our deck in Mill Valley. My sweet niece still remembers those Easters. If my pictures weren’t packed away in our storage unit I would post a few, someday I will.
Well, here we are, Two by the Sea, brunching by ourselves.  In my refrigerator sit two Maine Lobster Claws, leftover from our dinner in Santa Barbara a few nights ago.  The best deal in town is at the Enterprise Fish Company on State Street. Monday-Thursday 5-9 they feature a Lobster dinner for $29.95. For a first course we each had a cup of Manhattan Clam chowder which we didn't even realize was included in the dinner. They split the lobster for us and gave us a choice of "two sides" from which we chose grilled vegetables and steamed broccoli that was pretty raw and crunchy. I packed up the two claws and the undercooked broccoli to go. The place was packed as it was Spring Break week for the masses. No matter we ordered two glasses of Bridlewood Pinot Noir (being in the heart of Pinot Noir wine country) and enjoyed the evening.  What to do with the leftovers for today?
After searching a few websites I was inspired to make scrambled eggs with lobster.  I typed up a preliminary recipe yesterday and hoped it would turn out good for our Easter Brunch.

We woke up to a drizzly morning but the Easter decorations and flowers I placed around the house brightened things up.  I got the "basket" put together and Steve's card out so he could jump right into those jelly beans he loves. 
This brunch is pretty minimal today, but elegant. I put out my Grandmother's silver pieces and used larger plates as well as our Waterford Crystal champagne flutes.  Nothing too over the top but just a little more special than usual.  I placed the Easter basket in the middle of the table already having an exit strategy when I was ready to serve the food.  Steve hates anything on the table but food or drink.  I just deal with it.

I love working with left overs from a fabo meal and making something different out of them.  I have a pretty well stocked freezer too so out came the ingredients for the soon to be

Lobster Scramble with Caviar on Toast Points

4 dark yolked eggs
1/4 c. lobster bisque ( Costco's)
2 oz. cooked lobster meat ( today it was from the claws) reserving the pincher meat for garnish
2 tsp. butter
2 T. minced onion
2 T. finely chopped bell pepper (your choice of color, today it was orange)
1 T. grated cheese-Unfortunately the feta I had planned on using was "unfit for human consumption so the Parmesan volunteered.
Salt & Pepper to taste ( a dash of each is plenty)
Garnishes:
1/2 small tomato, seeded and chopped
1T. herbage- tarragon, chives, thyme, parsley  in combo or separately
Caviar
2 slices bread, crusts removed, toasted, buttered and cut on the diagonal

Whisk the eggs together with the lobster bisque.  Fold in the lobster meat and set aside
Heat the butter in a non stick skillet. Saute onions and bell pepper until soft over low heat.  Add egg mixture, cheese, salt and pepper.  Cook stirring until the eggs are softly set.
Place the toast points on a warm plate and pile the eggs on top. Sprinkle with some tomato and herbs. Finish with a dollop of caviar and the piece of pincher meat.

* if you don't have caviar you can use finely diced cooked bacon.  I actually folded some bacon into the eggs but it was a little too strong so I won't do that again.  I loves me lobster to taste like lobster!

Our fruit today was a medley of blueberries, strawberries, bananas, pineapple, cantalope and preserved kumquats splashed with a good douse of the sparkling wine we opened- Laetitia's Brut Rose

Salsa de Bruncha was embellished with some lobster bisque and fish stock I had on hand.

Jelly beans for dessert!

Steve is having problems swallowing again so we just ate slowly, enjoying each savory bite.

Happy Easter Everyone.