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

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.

This recipe is excerpted from Sustainably Delicious. Read our review here.


  • 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.


Rate or Review

Reviews (4 reviews)

  • User avater
    CherylJOdle | 05/22/2019

    It is good for health.

  • User avater
    MistyWGary | 05/18/2019

    Nice one!

  • User avater
    LewisBlanco | 12/03/2018

    I like this dish and it's very healthy and yumm..

  • User avater
    MaudeWRaines | 12/01/2018

    It is tasty and very easy to make this!

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 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial