6 tablespoons of unsalted butter 
1/2 red bell pepper, stemmed,  seeded, & minced 
12 ounces of Lobster Meat, 1/2 " chunks
2 tablespoons of fresh chives, snipped 
9 large eggs
5 tablespoons of heavy or whipping cream 
Salt And Freshly Ground 
Black Pepper

In a small skillet melt 2 tablespoons of  the butter over medium heat. Add the bell pepper and sauté for 2 minutes. Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.  In a medium heavy skillet melt 2 tablespoons  more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 minutes.  Add the remaining cream and 2 tablespoons of butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper. Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels. Makes 4 servings.