Eggs Over (Easy) Lobster Risotto Patties

Ingredients

• Leftover lobster risotto, chilled
• Butter
• 4 eggs
• Salt and freshly ground black pepper

Serves 4

Preparation

1. Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
2. In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
3. Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.

25 minutes