Lobster and Chive Scrambled Eggs Recipe

Updated April 22, 2019

263504-20130828-sunday-brunch-lobster-chive-scrambled-eggs.jpg — Sydney Oland

This is probably the ideal breakfast for spoiling someone—slowly cooking eggs over low heat ensures that they take on the sweet flavor of lobster. You can buy cleaned lobster meat at most good fish stores, but my favorite time to serve them is the morning after a big lobster boil.

The best lobster meat for this dish is the claws and any picked over body meat (leftover tails are best saved for lobster rolls). That being said, if you're not planning any lobster boils but you still have some people you'd like to treat to a decadent brunch, frozen lobster meat can absolutely work here—giving the lobster a quick turn in butter and chives takes away any unpleasant taste and texture that comes with a frozen product.

Recipe Details

Lobster and Chive Scrambled Eggs Recipe

Active 20 mins

Total 20 mins

Serves 4 servings

Ingredients

1/4 cup (4 tablespoons) butter
1/4 cup chopped chives
8 ounces cooked lobster meat
12 large eggs, beaten
Kosher salt and freshly ground black pepper
Toast, for serving

Directions

Melt butter in a large non stick skillet over medium low heat. Add lobster and chives. Cook stirring often until lobster is heated through and coated with chives and butter. Lower heat to low and add beaten eggs. Cook stirring constantly until eggs begin to thicken, then raise heat to medium and continue to cook until eggs are soft but fully set. Season to taste with salt and pepper and serve immediately with toast.

Special equipment

Large non-stick skillet

Nutrition Facts (per serving)
414	Calories
27g	Fat
6g	Carbs
35g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	414
% Daily Value*
Total Fat 27g	35%
Saturated Fat 12g	61%
Cholesterol 640mg	213%
Sodium 620mg	27%
Total Carbohydrate 6g	2%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 35g
Vitamin C 3mg	15%
Calcium 133mg	10%
Iron 4mg	20%
Potassium 344mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.