Lobster Scrambled Eggs Recipe

Prepare lobster

If using refrigerated cooked lobster tails or claw meat, chop into bite-sized pieces (about 1/2-inch). Remove any cartilage. Pat dry with paper towel.

In a small skillet over low heat, melt 1 tablespoon unsalted butter. Add chopped lobster, 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Gently warm the lobster for 1–2 minutes—just until heated through. Do not overcook (lobster will toughen). Remove from heat and set aside in a warm spot.

Whisk eggs

Crack 6 large eggs into a medium bowl. Add 1/4 cup whole milk or light cream, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and half (1 tablespoon) of the snipped chives. Whisk vigorously until the mixture is uniform and slightly frothy.

Heat pan

Place a 10-inch nonstick or well-seasoned skillet over medium-low heat. Add 2 tablespoons unsalted butter and allow it to melt and begin to foam but not brown. The pan should be warm—not hot—to make soft, creamy curds.

Cook eggs

Pour the egg mixture into the skillet. Let sit undisturbed for about 10–15 seconds until edges just begin to set. With a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue gently pushing and folding every 10–15 seconds. Maintain a low to medium-low heat so the eggs cook slowly and remain creamy. Total cooking time should be 3–5 minutes depending on your stove and pan.

Add lobster

When the eggs are mostly set but still slightly wet and glossy (soft curds), add the warmed lobster and any accumulated juices to the eggs. Gently fold the lobster into the eggs until evenly distributed and eggs finish setting. Remove the skillet from the heat when eggs are just set but still moist (carryover heat will finish them).

If desired, stir in 1 teaspoon unsalted butter into the eggs off the heat for extra silkiness. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer the lobster scrambled eggs to warm plates or onto toasted brioche/country bread. Sprinkle remaining chives or microgreens on top. Serve immediately with lemon wedges on the side to squeeze over the lobster if desired.

Recommended serving: pair with lightly dressed salad greens or roasted asparagus for a complete meal.