Lobster Scrambled Eggs

4 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Chef John
Recipe by  Chef John

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

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Adjust Servings

Original recipe yields 2 servings



  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 (4)

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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..



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.



Decadent and yet so easy, what a great combination! I omitted the tarragon, as I do not care for it. We served it to friends and it was a treat for all. I used a whole steamed lobster, leftover from the previous night. We will plan ahead to have these for breakfast from now on the morning after we enjoy steamed lobster for dinner.

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Amount Per Serving (2 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 1.1 g
  • < 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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Ham, Basil, and Feta Scrambled Eggs


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Scrambled Eggs and Shrimp