Lobster and Egg Roulade with Roasted Red Pepper Sauce

Lobster and Egg Roulade with Roasted Red Pepper Sauce

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. pepp

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