Scrambled Eggs with Breton Lobster Medallions delicate and generous

1 In 2 bowls break your eggs one by one, pouring them from one bowl to the other each time, salt and pepper with Espelette and seaweed powder
then beat to ensure mixing.

2 On the plancha at position 2 pour a drizzle of olive oil then place your medallions to roast 1 minute on each side give just a turn of the pepper mill turn off the plancha, place your medallions kept warm in a small dish on the plancha.

3 In a heavy-bottomed saucepan over low heat pour your butter then when it is melted add your beaten eggs and then with a wooden spatula constantly stir so nothing sticks then when you see that the mixture becomes like a set cream, remove from heat then add while stirring the very cold liquid cream and finish with the stripped lemon thyme.

4 Serve immediately in the chosen container by placing the lobster slices and the small rendered juice on top.
*recipe prepared in August when lobster fishing is abundant and therefore sold on the shelves for a moderate price