Bruschetta with Eggs and Lobster

Photo by Tom Wallace for the Star Tribune

Bruschetta (broo-SKEH-tah) is a traditional toasted bread topped with something tasty. If you cut the bread on the diagonal, you will get more surface. You can toast the bread an hour or so in advance, but the eggs and lobster need to be cooked right before serving. Each 5-oz lobster tail will provide 4 oz of meat.

Boursin is a creamy soft cheese with the texture of cream cheese, which comes flavored with herbs. It’s a tasty alternative to cream cheese. For large soft curds of eggs, keep your stirring to a minimum.

1 baguette, cut in 16 (1/2 -in.) slices
1 garlic clove, peeled
2 or more (5 oz. each) lobster tails (defrosted, if frozen)
14 eggs, beaten until yolks and whites are well-combined
4 oz. cream cheese, cut into small cubes (or boursin cheese, see Note)
Fresh chives, chopped
Sea salt and freshly cracked pepper
Truffle oil

Directions for Bruschetta:
Toast bread in oven or in toaster. Rub one side of each slice with garlic (if you don’t like garlic, omit this). Butter and set aside.

Prepare the lobster: Do this before you start the eggs so there isn’t too much going on at the same time. To remove meat from shell, use a kitchen shears to make 2 cuts along the underside of tail (the softer side) and break away the shell. Once the meat is out of shell (before or after it is cooked), remove the black vein that runs along the tail (pull it out or make a cut along the meat, as you would to de-vein shrimp, and pull the vein out).

Poach meat in the shell for about 3 minutes in water to which some white wine, carrot, celery, onion, bay leaf, thyme, kosher salt, one vanilla bean or a teaspoon of vanilla paste, and lemon and oranges have been added. (Bring the water to a simmer before adding the tail.) After the tail is cooked, the meat is removed from the shell and cut into chunks for the eggs.

To prepare the eggs: In each of 2 nonstick pans (or 1 large pan), melt 2 tablespoons butter over medium heat. Add eggs and turn heat to medium-low. For the largest curds, cook eggs with little stirring, instead pushing cooked part aside with a spatula and allowing uncooked eggs to move into place. When almost done, add cream cheese and stir. Remove from heat. (Eggs will continue to cook.)

To serve: On each plate, overlap 2 slices of toasted bread. Divide eggs and place on toast. Top with lobster and sprinkle with chives, a little salt and pepper. Drizzle a bit of truffle oil over eggs, if using.

Yields 8 servings.