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Scrambled Eggs with Fresh Maine Lobster

Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people

Ingredients
  

  • 2 lbs Cooked Lobster Meat
  • 8 large Eggs
  • 2 tbsp Milk
  • 1/4 cup Chopped Chives
  • 1 tsp Tarragon
  • 1/2 tbsp Salt
  • 1/4 tbsp Pepper
  • 4 tbsp Unsalted Butter

Instructions
 

  • Add the eggs, milk, tarragon, salt, and pepper to a medium bowl. Beat together with a whisk or a mixer on low speed until combined. Set aside.
  • Melt butter in a cast iron skillet over medium heat.
  • Add lobster, chives, and a pinch of salt, stirring occasionally until mixture is heated through, or about 3 minutes.
  • Turn the heat to low and add the eggs. Scramble them by using a spatula to occasionally pull cooked eggs from the pan until the eggs form curds. The mixture should take about 5 minutes to cook; eggs will be done when they’re somewhat firm and no longer runny.
  • Garnish with a few more chives, if desired. Serve immediately.

Notes

Want to make this recipe ahead for super quick breakfasts for the next couple of days? Both scrambled eggs and cooked lobster meat can store for about 3 days in the refrigerator, so you can always cook up a large batch of these eggs and save them for future breakfasts. Reheat in a pan or in the microwave with a tablespoon of butter and enjoy!
For more ideas of what to do with your live lobster from Maine, be sure to head to Seafood University.