Lobster Scrambled Eggs

Lobster Scrambled Eggs

Chef John 15708

"When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs."

Ingredients 15 m {{adjustedServings}} servings 279 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 456 mg
  • 152%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  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. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.
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Reviews 5

  1. 7 Ratings


Delicious eggs. I looked at 4 different stores for lobster. I only found live whole ones and I really wanted to try these. I used lobster flavored chunks which I am sure are not as good as the real thing. The tarragon wa a nice tough.. Only thing I would change is a tad more cayenne..


Our eyes were obviously bigger than our stomachs last night for our New Year’s Eve dinner of broiled lobster tails and Alaskan King Crab legs. I ended up with a fair amount of it left over (even tho’ the only side I served with it was hot, clarified butter!). This simple recipe of basically scrambled eggs with lobster meat folded into it came up using the AR ingredient search. Rather than for its complexity or creativity, it inspired me for a way to make use of the leftovers for our breakfast this morning. I expanded on this basic recipe to suit our own tastes and give it some complexity. First, we’re not fans of tarragon, for either its flavor or its boldness, and I think I’d like it even less with lobster. I didn’t want to mask the delicious, sweet flavor of the lobster even a teeny bit, and for us tarragon surely would have done that. Fresh dill was a much more appealing option for us. For the same reason I did not add the cayenne. I could have stopped there, but to make it even more rich, creamy and decadent, I added small cubes of cream cheese at the very end of the cooking process. Four stars for inspiration, five stars for outstanding taste with some tweaking.


Leftover lobster??? That would never happen at my house. I buy Langostino tails (frozen) at Trader Joe's, and they work great. You still get the lobster taste, and can always have them on hand. I use them in salads, casseroles, etc.