From: Chef Joshua Humphrey, Sam & Harry’s, The Renaissance Schaumburg Hotel & Convention Center, Schaumburg, IL. Yield: 1 serving. 1 Tbsp. clarified butter 6 oz. cooked lobster meat 2 whole eggs, whipped slightly 3 oz. BelGioioso mascarpone cheese 1 Tbsp. olive oil 8 oz. potato shreds to taste, salt and freshly ground black pepper Melt butter in nonstick pan. Warm lobster in butter. Add eggs and softly scramble. Add mascarpone cheese and stir until slightly melted. Season with ...
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