Lobster and Egg Roulade with Roasted Red Pepper Sauce

RH Staff

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
8 oz. cream cheese

For red pepper sauce: In blender or food processor, purèe peppers, mustard, salt and pepper. Slowly drizzle in olive oil while machine is running. Cover and refrigerate until service.

For roulade: Heat oven to 350°F. Line bottom and sides of jelly roll (11x17") pans with parchment paper. Spray-coat parchment paper.

In large mixing bowl, whisk eggs, cream, salt and pepper. Divide and pour about 31/4 cup egg mixture in each pan. Bake in middle of oven 18-24 minutes. Rotate pans occasionally; continue baking 8-11 additional minutes, until eggs are cooked firm throughout.

While eggs are baking, sautè green onions, basil and sun-dried tomatoes in butter for 3-5 minutes. Add lobster; stir in Brie and cream cheese until melted.

Season with salt and pepper. Keep warm.

Divide and spread 4 cups mixture evenly on top of eggs, leaving 1" border on all sides. Roll up long side of egg sheets jelly roll-style, using parchment as rolling aid. Carefully slice each roll into 6 slices. serve 2 slices per serving with 1 oz. sauce. Serve immediately.

*Imitation lobster, real/imitation crab meat or tiny cooked shrimp may be substituted for lobster.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Photo Credit - American Egg Board