Buttered asparagus, lobster and masala scrambled eggs

A luxurious breakfast dish of succulent lobster with aromatic masala scrambled eggs and buttered asparagus. Each bite bursts with creamy, spiced eggs, sweet shellfish and crisp, charred asparagus, creating a truly unforgettable experience.
By Tony Singh
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

---

This dish offers a balance of indulgence and nutrition, with protein-rich lobster and eggs, fibre-packed asparagus, and a touch of butter for richness. The Nutri-Score C reflects its moderate fat content and creamy elements, making it a special treat rather than an everyday meal.

---

---

Ingredients

For the lobster and dressing

• ruby port 100ml/3½fl oz
• sherry vinegar (preferably aged) 30ml/1fl oz
• strong lobster stock (or shellfish stock) 300ml/10fl oz
• unsalted cold butter 75g/2¾oz, cubed
• cooked lobster 1 (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws diced
• salt to taste

For the masala scrambled eggs

• free-range eggs 3 large
• double cream 100ml/3½fl oz
• ground turmeric ¼ tsp
• ghee 1 tbsp
• banana shallot ½, finely chopped
• garlic clove 1, chopped
• fresh root ginger 10cm/4in, peeled and finely diced
• garam masala 1 tsp
• tomato purée 1 tsp
• unsalted butter 50g/1¾oz, cubed
• fine fresh chives 50g/1¾oz, chopped
• salt to taste

For the buttered asparagus

• asparagus spears (thicker is better) 16, trimmed to the same size
• unsalted butter 30g/1oz, melted
• sea salt and black pepper to taste

---

Method

1. Lobster Dressing
   1. Pour the ruby port into a saucepan and reduce over medium heat until syrupy.
   2. Add sherry vinegar and boil for 1 minute.
   3. Pour in the lobster stock, reduce until glossy and intense (about 150ml).
   4. Remove from heat and whisk in the cold butter cubes to emulsify. Season with salt. Keep warm in a bain-marie or jug.
2. Masala Scrambled Eggs
   1. In a bowl, beat the eggs with double cream, turmeric and a pinch of salt. Set aside.
   2. Melt ghee in a non-stick saucepan over medium-low heat.
   3. Add shallot, garlic and ginger. Cook gently for 2–3 minutes until softened but not coloured.
   4. Stir in garam masala and tomato purée. Add a splash of water if needed to loosen. Cook for 5 minutes, adding water as required to prevent sticking.
   5. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon.
   6. As soft curds form, gradually add the diced butter to enrich and slow the cooking. Aim for a soft, creamy scramble. Remove from heat before fully set.
3. Buttered Asparagus
   1. Heat a griddle pan over high heat. Add asparagus and griddle until lightly charred but still firm, about 3–4 minutes.
   2. Transfer to a warm tray and brush with melted butter. Season with sea salt and black pepper.
4. Assembly
   1. Place lobster and dressing in a saucepan over low heat. Warm gently without overheating.
   2. Arrange four asparagus spears on each plate. Spoon the masala scrambled eggs at the base of the asparagus.
   3. Spoon over the lobster and dressing. Finish with a sprinkle of chopped chives.

Additional Notes

• For a more cost-effective option, use 500–600g of prawns in place of lobster and follow the same method.

---

Suggested Wine Pairing

Majestic: Les Roches Blanches Picpoul de Pinet

This crisp, citrusy white offers bright acidity and subtle minerality, perfectly complementing the rich lobster and creamy eggs. Its freshness lifts the masala spices and balances the buttered asparagus.

Tesco: Finest Gavi

Gavi’s delicate floral aromas and zesty palate pair beautifully with shellfish and eggs. The wine’s clean finish refreshes the palate after each luxurious bite, enhancing the flavours of the seafood and vegetables.

Sainsbury’s: Taste the Difference Sauvignon Blanc

Vibrant and aromatic, this Sauvignon Blanc brings notes of gooseberry and lime. Its lively acidity cuts through the richness of the dish, making it an ideal companion for both the lobster and the masala eggs.

---

What can you serve with this

1. Crusty sourdough bread – soak up the luscious lobster dressing and creamy eggs.
2. Light mixed salad – add freshness and a touch of crunch to balance the dish.
3. Roasted cherry tomatoes – bring a sweet, tangy contrast to the savoury richness.

---

Nutri-score Health Check

This recipe scores a Nutri-Score of C, reflecting its moderate health profile. The calculation considers the balance of protein from lobster and eggs, fibre from asparagus, and the presence of butter and cream which add saturated fat. The Nutri-Score is automatically calculated from the recipe’s ingredients and serves only as a guide.

Positive Factors

• Lobster and eggs provide high-quality protein and essential nutrients.
• Asparagus adds fibre, vitamins and antioxidants.
• Chives and spices enhance flavour without extra calories.

Negative Factors

• Butter and double cream contribute to higher saturated fat content.
• The dish is indulgent and best enjoyed as an occasional treat.