Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta)

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons kosher salted butter

1 shallot, minced

8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped

1/4 cup green asparagus, blanched and sliced on a bias

4 large eggs

2 tablespoons chopped parsley

2 tablespoons minced chives

Kosher salt

Black pepper

8 ounces Oyster Cava cream, recipe follows

8 French baguette slices, toasted

Oyster Cava Cream:

5 shallots, minced

4 cloves garlic, crushed

3 cups Cava

1 quart heavy cream

2 tablespoons minced chives

Kosher salt

4 Raspberry Point oysters, shucked with liquor saved


  1. Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
  2. On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.

Oyster Cava Cream:

  1. In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
  2. Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.