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The recipe for this month is one from the American Orient Express

Roasted Lobster and Grilled Asparagus Frittata

6 lobster tails, bloomed                                        8 eggs, whole

¼ cup extra-virgin olive oil, divided                    ¼ cup heavy cream

Salt and pepper to taste                                       1 cup scallions, sliced on bias

2 tsp. paprika                                                       1 cup crème fraiche

1 bunch asparagus                                                1 oz caviar, osetra (optional)

2 tsp. garlic, minced

Before you begin

You’ll need: kitchen shears, roasting pan, large pot, sauté pan, small bowl. Preheat oven to 400F Prep: 30 minutes Cook: 5 minutes Yield: 6 servings

Open up lobster tails by cutting down from the head end with a pair of sharp kitchen shears, stopping close to the last joint without completely cutting the tail out. Carefully remove tail and place on top of shell, butterfly tail meat and remove vein. (NOTE: Tails may be purchased already prepared.) Coat tail meat with olive oil, salt, pepper, and paprika. Place in a roasting pan and roast in a 400F oven, until pink, approximately 5 to 7 minutes. Meanwhile , in a large pot, blanch asparagus in lightly salted, rapidly boiling water for one minute, then remove and plunge into ice-water bath to stop cooking. Quickly pat dry and toss in olive oil, then season with salt and pepper. Roll whole asparagus across grill top or in hot sauté pan until marked. Remove lobster from oven, and from its shell Dice Lobster meat into bite-size pieces. Slice grilled asparagus into 1-inch pieces. In a small bowl, combine eggs, heavy cream, and salt and pepper to taste. For each portion, in a sauté pan over medium, heat 1 teaspoon olive oil and sauté garlic about 1 minute. Pour approximately 2/3 cup egg mixture into sauté pan. When eggs first begin to capture air bubbles, add a few pieces of lobster and an equal amount of asparagus. Flip open face and cook until firm and heated through, 1 to2 minutes. Remove to serving plate. Garnish with sliced scallions, crème fraiche, and a small dollop of caviar. Serve hot with Champagne or a chilled Riesling.