From: Executive chef Paul Evans of Isla Del Sol Country Club in St. Petersburg, Fla. Yield: 12 servings. 6 roasted red peppers, peeled 1 Tbsp. Dijon mustard to taste, salt to taste, pepper 1/3 cup olive oil 24 large eggs (1 lb., 5 oz. frozen or liquid whole egg product) 1 qt. heavy ceram 1 tsp. salt 1/2 tsp. pepper 1/4 cup butter 1-1/2 cups green onions, sliced 2 cups fresh basil, chopped 2 cups sun-dried tomatoes, slivered 1 lb., 8 oz. cooked lobster meat, diced* 1 lb. Brie cheese, cubed ...
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