Lobster scrambled eggs

Boil a small fresh lobster tail about six minutes and plunge it into an ice bath.

Drain, cut it out of the shell, remove the vein and chop it into tiny pieces.

Beat three eggs with four or five finely minced chives.

Melt two tablespoons of butter in a large nonstick pan and heat the chilled lobster through in the barely sizzling butter about thirty seconds.

Add the eggs and agitate constantly with chopsticks over medium-low heat for a minute or two, for a very small tender creamy curd.

Off the heat when the eggs are just barely where you want them, stir in two or three tablespoons of sour cream, a pinch of kosher salt and freshly ground pepper.

Toast a slice of the marble rye, pile the eggs on top and garnish with a single chive.