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  • Writer's pictureRock Rousseau

Scrambled Eggs and Lobster

A delicious way to start your morning; soft, buttery scrambled eggs filled with chunks of decadent lobster.

  • 4 eggs

  • 1 teaspoon freshly chopped tarragon

  • 4 ounces cooked lobster meat, cut into bite-sized pieces

  • 1 pinch cayenne pepper

  • 2 TBSN butter

  • Salt and ground black pepper to taste


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Small mixing bowl, nonstick pan, cooking spoon, measuring cup, measuring spoons

Prep: 5 min Cook: 10 min Ready: 15 min Serves: 2-4

1. Beat eggs and tarragon in a small bowl. Set aside.

2. Sprinkle lobster pieces with cayenne pepper.

3. Melt butter in nonstick pan over medium-low heat.

4. Add lobster; cook, stirring, until warmed, 2 to 4 minutes.

5. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

6. Serve immediately.

1 Serving:

Total Fat: 20.8g Saturated Fat: 10.0g Cholesterol: 411mg Sodium: 371mg Potassium: 280mg Total Carbohydrates: 1.1g Dietary Fiber: 0g Protein: 21.7g Sugars: 1g

The good news: Lobster is low in Saturated Fat. It is also a good source of Vitamin B12, Pantothenic Acid and Phosphorus, and a very good source of Protein, Zinc, Copper and Selenium, magnesium, vitamin E, and a small amount of omega-3 fatty acids.

The bad news: Lobster is high in Sodium, and very high in Cholesterol.

Chardonnay with its delicious vanilla notes is an excellent choice to serve with lobster. Viognier, White Burgundy and Sauvignon Blanc are also perfect for pairing.


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