Lobster Galantine with Shirred Eggs and White Asparagus Spears

This is a very elegant breakfast recipe!
     Lobster Galantine Recipe:  When making a galantine, think of it as being a crab cake or lobster cake that is grilled while it in a ring mold!  The mixture should be about 95% meat.
     Heat a sauce pot over medium high heat.
     Add 3 cups of water.
     Add 1 bay leaf.
     Add sea salt and a few black peppercorns.
     Place a 2 to 3 ounce piece of shelled lobster tail in the poaching water.
     Poach the pice of lobster tail for about 1 minute, till it is half way cooked and still raw in the middle.
     Remove the lobster from the poaching water. 
     Finely chop the lobster meat.
     Place the chopped lobster tail meat into a mixing bowl.
     Add 1/2 of a minced garlic clove.
     Add 1 teaspoon of minced green onion.
     Add 1 teaspoon of minced mixed green bell pepper and red bell pepper.
     Add 1 pinch of sea salt and white pepper.
     Add 1 small pinch of cayenne pepper.
     Add 1small pinch of marjoram.
     Add a very light sprinkle of bread crumbs.  (About 1 teaspoon.)
     Add just enough whisked egg to moisten the lobster mix.
     Brush the inside of a 1 1/2 inch to 2 inch diameter ring mold with unsalted butter.  (The ring mold should be about 2 inches tall too.)
     Set the ring mold on a cutting board.
     Spoon the lobster galantine mixture into the ring mold.
     Press the lobster mixture into the ring mold.
     Fill the ring mold completely, so the lobster mixture is flush with the rim of the ring mold.
     Heat a saute pan over medium/medium low heat.
     Add 2 pats of butter. 
     Use a spatula to transfer the gallantine to the hot saute pan. 
     Leave the ring mold on the lobster as it cooks.
     Saute both sides of the galantine, in the ring mold lightly. 
     The gallantine should be lightly browned on top and bottom, when it is finished cooking.
     The inside of the galantine will still only be partially cooked.
     Set the lobster galantine aside.  
     Shirred Eggs and White Asparagus Spears:  Poach 3 whole white asparagus spears in boiling water, till they are cooked al dente.
     Remove the asparagus spears from the water and place them on a cutting board.
     Brush a 6-8 inch diameter round shallow casserole dish with melted unsalted butter.
     Place three blanched white asparagus spear tips in the casserole dividing the plate into three parts.    
     Trim the length of the asparagus spears, so they are half as long as the diameter of the casserole dish.
     (It is best not to peel the asparagus tips.  They should be tender without peeling.  You will need the height on the thickness of the spears to define and divide the eggs in each section in the casserole dish.)
     Place 1 whole raw egg per section between the asparagus spears.
     Leave the ring mold on the lobster galantine and use a spatula to place the galantine on the center of the plate on top of the asparagus spear ends.
     Place a small piece of foil or parchment paper on top of the galantine to prevent darkening.
     Bake in a 300 degree oven till the egg whites are fully cooked and the yokes are still soft.
     Remove the casserole dish from the oven and place it on a serving dish.
     Remove the foil piece.
     Gently remove the ring mold from the galantine by gently pressing the lobster meat center with a spoon and lifting the ring mold with a dry towel wrapped around your fingers.  Take care not to break the eggs!
     Garnish the lobster galantine with a small parsley sprig.
     This is a very refined and tasty breakfast.  This recipe is not difficult to make.  The flavor is very rich and the lobster aroma is divine!  My breakfast recipes are never boring!  ...  Shawna