3 tbsp butter

1/2 pound lobster, chopped very fine

2 tbsp sherry

1/2 cup tomato puree

1 1/2 tsp paprika

salt

pepper

oil for frying

3/4 cup plain bread crumbs

6 pieces of crustless white toast

 

Place eight eggs in cold water in pan and bring to boil.  Boil exactly 3 1/2 minutes then run under cold water until they are cold.  Gently crack and carefully peel.  The yolk will still be runny inside and the white is VERY FRAGILE.  The recipe is actually for 6 eggs but you need the spares because well.. stuff happens esp with fragile boiled eggs.

 

Set them aside while you make the sauce. 

 

In butter saute the meat with sherry, tomato, paprika and salt to taste for two minutes.  Remove from heat.

 

Now heat the oil in the skillet to 360F.

 

Season bread crumbs with salt and pepper. Beat remaining uncooked egg.  Dip each boiled egg in the crumbs then into beaten egg then into crumbs again.  Use a slotted spoon to ease breaded egg into the hot oil.  Boil about a minute turning once gently.  It should be crisp all around.  Carefully remove eggs with slotted spoon to paper towel to drain.

 

Assemble dish by covering each piece of white toast with lobster sauce and then topping with the golden egg on top.

 

The eggs MUST be soft boiled.