Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Lobster Breakfast

Andre Baranawski © 2010

Servings: four.

Lobster for breakfast? Absolutely! It’s more healthful than a lot of things we eat for breakfast—pain au chocolat, anyone?—and it turns the meal into something very special.

Ingredients

  • 4 (1 to 1-1/2 lb.) live lobsters
  • 2 to 3 Tbs. unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 8 large eggs
  • 1/4 cup roasted eggplant flesh
  • 1/4 cup leftover wilted spinach or other greens
  • 1 roasted red bell pepper, peeled, seeded, and sliced into 1/4 inch to 1/2 inch-wide strips
  • 2 to 3 roasted garlic cloves, smashed
  • 1 Tbs. fresh thyme
  • 2 Tbs. unsalted butter, at room temperature
  • 2 to 3 Tbs. fresh bread crumbs

Preparation

  • Split the lobsters in half and clean the cavities. Crack the claws a little and twist them away from the bodies.

    Preheat the broiler to high. Set the broiler rack 6 inch to 8 inch below the heat unit. Prepare a double boiler by bringing the water in the base to a simmer over medium heat.

    Arrange the lobster claws on a baking sheet. Broil for 2 to 3 minutes. Turn the claws over. Put the lobster halves, flesh side up, on the baking sheet. Brush the exposed flesh lightly with some of the melted butter. Season lightly with salt and black pepper. Return to the broiler and cook, basting twice with more of the melted butter, for 6 to 8 minutes, or until the lobster meat is nearly cooked through and opaque. Remove from the oven and keep warm. Do not turn off the broiler.

    Heat the oil in the top of the double boiler. Add the eggs and cook, stirring constantly, until the eggs begin to thicken and scramble. Add the eggplant, greens, bell pepper, garlic, and thyme. Continue stirring until the eggs are the consistency of a very soft scramble. Stir in the softened butter.

    Spoon the scrambled eggs into the cavities of the lobsters. Sprinkle the eggs with the bread crumbs and return the stuffed lobsters to the broiler. Cook until nicely browned and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks