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- These are delicious.
Where did you learn to make eggs like this?
- These are so good.
- Ah, enjoying them?
- Mm-hm.
- Oh good.
(audience laughs)
You know, you might wanna try eating it with one of these.
- There's lobster in these eggs?
- Not that much, you know, they tend to shrink in the water.
(audience laughs)
- [Chef] Hey, what's up guys.
Welcome back to "Binging with Babish" with this week
for the sake of authenticity I have relocated
to the Hamptons to more accurately recreate George's
lobster scrambled eggs.
That's right, I packed up and moved out here
for the summer for authenticity.
That's just how committed I am to my job.
Anyway, let's do something that I've
not been looking forward to,
that is killing a fresh lobster.
This guy's fresh outta the ocean in Montauk
and he deserves the gladiator treatment,
that is at least a clean death, a soldier's death.
So take a very, very sharp knife
and place it directly behind the lobster's eyes
and cut down swiftly and decisively
instantly bisecting the brain
and humanely killing the animal.
It may keep moving, but it is quite dead.
I'm gonna split my lobster entirely in half
for easy cleaning, cooking and consuming.
Once you've cleaned out the tomalley
in spite of the lobster still creepily moving around
we're gonna give the interior an exterior of the, oh God
that really doesn't make this easier.
Even after locating and surgically removing each half
of the brain, God bless him, this lobster's
still putting up a fight.
Nevertheless, inside now he's getting a rub down
with high smoke point, extra light olive oil,
salt and pepper.
As you can see my usual kosher salt and pepper grinder
didn't arrive at the vacation house on time
but perhaps more importantly neither did my pots and pans,
which means that our still possessed lobster halves
are headed into the great out of doors to be cooked.
First, I just have to find my center after all that
and practice a little self forgiveness and of course
whip up some delicious urban garlic butter.
I've got here, a pile of parsley, dill, marjoram,
and tarragon, all the big scampi hitters
that are gonna play real nice with our lobster.
And I also don't have a microwave or a pan
in which to soften butter but I do have a mortar and pestle
for some reason.
So I'm gonna mash up two cloves of garlic
breaking them down into a relatively smooth paste
before adding one stick of hopefully softened butter.
In my case, still pretty refrigerator hard and in need
of a good mashing.
Lesson learned, always pack a microwave.
Once the butter is relatively soft
we're gonna add a big old handful of our fresh herbs
a big pinch of our expensive salt
and a few twists of freshly ground black pepper.
This stuff isn't just great with lobster
it's an essential condiment to have around the house.
You can finish pasta with it.
You can cook eggs in it.
You can baste meat with it or you can use it
to effectively poach lobster meat in its own shell
over an open fire.
So over some hot coals we're gonna start grilling
our lobster, meat side down just for about two
to three minutes, or until it starts to pick up
some golden reddish color.
During this time, you might find that your lobster
is still making an admittedly impressive attempt
to crawl outta the fire.
Use this time to firmly remind it
that it's dead and that it should stay dead now.
After a Tim Burton looking claymation time lapse
once the meat's picked up just a little bit of color
we're gonna give these guys a flip.
And as you may have guessed, filled their cavity
with the garlic herb butter.
Make sure that it's spread evenly
so that it fills all those lobsterly nooks and crannies.
If some of the butter spills out you might get
some flareups like this.
Just move the lobster on over to a cooler part
of the grill and cook until the lobster meat registers
about 135 degrees Fahrenheit.
Evacuate onto a tray and then we're headed back inside
to scramble our eggs.
I'm whisking together four large eggs
with a pinch of salt, pouring into
some gently foaming butter in a non-stick pan
over medium low heat whisking constantly while cooking
to end up with a small creamy curd
that will compliment the lobster.
And plate up on a warm plate with herbs, salt, and pepper.
Now I know that this is a very far cry
from how George probably prepared his eggs.
He probably chopped up some leftover lobster
and sauteed it together with the eggs
until they were scrambled and served them.
But being caught a little unprepared this week
I hope you guys enjoyed the only Babish version
because in spite of how much of a fight this guy put up,
he did end up tasting delicious.
So he did not die in vain.
I'm looking forward to making some episodes out here
the old fashioned way with nothing but a camera and a dream.
Thank you guys for sticking around while I figure it out.
And thanks again to Cash App for sponsoring today's episode.
Don't forget to download Cash App today
and use code "BABISH22" to get $15 for free
and $10 will be donated to No Kid Hungry.
Terms apply.
(upbeat music)