My Recipe Box

Lobster Breakfast

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Serves four.

  • by from Sustainably Delicious

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.

  • 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

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.

Photo: Andre Baranawski © 2010

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