Make scrambled eggs memorable with these Vegetable & Lobster Eggs Scramble. It’s decadent, flavorful, and absolutely delicious. This fancy breakfast is made of eggs scrambled with bacon, lettuce, spinach, cream cheese, and lobster – a hearty, filling seafood breakfast or brunch.
There’s a restaurant near my house in Michigan that has an incredible brunch menu. I only discovered it a few months ago, but I’ve been visiting periodically to try all of the tasty brunch menu items! This Lobster BLT is one of my favorite dishes on their menu!
So I decided to recreate it at home 😉
If you want to serve up a breakfast-in-bed for a special someone or really just treat yourself to a delicious breakfast, this is for you!
Why Make this Recipe
- Decadent: If you want a fancy meal to celebrate a birthday or a special day, vegetable & lobster eggs scramble is a great one to start with!
- Protein Packed: Eggs, bacon, AND lobster?! So much protein in one serving!
- Delicious: So simple, but so true. You’ll love this breakfast!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Tomato: I used a Roma tomato but you can use whatever tomato you’d like.
- Lobster: I bought an entire lobster tail. If you have leftover lobster or pre-cooked lobster from the store, feel free to use that as well.
- Cream Cheese: Full fat or reduced fat cream cheese will work. You can also experiment with flavored cream cheeses (chive, bacon, etc).
- Bacon: I prefer thick-cut bacon. You can omit the bacon if you want a pescatarian-friendly option.
Tools
- Medium Pan
- Cookie Sheet
- Kitchen Shears
- Mixing Bowl: Medium
- Rubber Spatula: To stir the eggs
How to Make this Recipe
Step 1: Cook the Veggies
Place a medium pan on the stove and turn the heat to medium. Add 1 tsp olive oil into the pan, then add the diced tomato and the baby spinach.
Saute until the spinach wilts. Drain off any excess liquid, and set aside.
Step 2: Cook the Lobster Tail
Turn your oven to a high broil. Using kitchen shears, cut a line down the top of the lobster tail. Crack through the shell.
Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
Place the tail on a cookie sheet and drizzle with the remaining 1 tsp olive oil.
Put the cookie sheet in the oven on a high broil for about 4-6 minutes, or until the meat of the lobster turns from translucent to white.
Remove the cookie sheet from the oven. Once the lobster has cooled down, remove the meat from the shell and cut into bite-sized cubes. Set aside.
Step 3: Cook the Bacon
Add the medium pan back on the stove. Cook the bacon until it is crispy. Remove the bacon to a paper-towel lined plate and reserve the bacon grease.
Once it is cooled, use a knife to cut the bacon into crumbles. Set aside. Remove the bacon grease, and reserve it.
Step 4: Cook the Eggs
In a medium bowl, crack the 4 eggs. Add the milk into the bowl and whisk together.
Put the pan back on the stove and turn the heat to low. Add 1 ½ tbsp of bacon grease back into the pan.
Put the whisked eggs into the pan with the bacon grease. Stir frequently until the eggs begin to scramble.
When the eggs are cooked about halfway, add the cream cheese, onion powder, garlic powder, salt, and pepper.
Continue stirring until the eggs are cooked all the way through (to your desired texture). Once the eggs are cooked, add the tomatoes, spinach, bacon, and lobster. Stir to combine.
Serve and enjoy!
What is the Key to Fluffy Scrambled Eggs?
The key to fluffy scrambled eggs is to add quite a bit of milk to your eggs. Then, cook them on a very low heat.
The lower your heat is, the longer the amount of time that your eggs have to scramble. If the temperature of your pan is too high, the eggs will curdle instead of becoming fluffy.
For decadent, creamy Vegetable & Lobster Eggs Scramble, it is always better to cook on a low heat rather than a high heat.
Expert Tips
- Sauteing the vegetables is important as it releases a lot of excess liquid in them. If you add the uncooked vegetables right into the pan with the scrambled eggs, the eggs will get runny.
- For softer, fluffier eggs, cook the scrambled eggs on a very low heat and stir frequently.
- If you want harder eggs, turn the heat higher on your stove.
- Feel free to add other spices if you’d like. Something spicy might also be a delicious option.
- You can also add chives for a great extra burst of taste!
Recipe FAQs
No! If you want to save your lobster tails for something like this Broiled Lobster Tail with Vanilla Sauce, you definitely can!
You can also use claw meat or body meat for this recipe. You will probably be able to find cleaned lobster at your local fish store/market.
Yes! Just make sure to thaw it and then cook it before adding it to the lobster egg scramble.
To store leftovers of your lobster eggs, keep them in an airtight container in the fridge. You can reheat them by warming them up in a pan on the stove (recommended) or microwaving them.
I love a good piece of crusty bread as a side for this breakfast. Fresh fruit is also a good option! You can also go with something a little sweeter, like this Blueberry Bread as a breakfast dessert or even these Almond Flour Blackberry Muffins!
Did you like this Vegetable & Lobster Eggs Scramble? If so, make sure to check out these other breakfast recipes I picked out just for you:
- How to Make a Pancake Breakfast Board
- Peameal Bacon Sandwich
- Eggs with Salsa
- Croque Madame Sandwich
- Caramelized Potatoes
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Vegetable & Lobster Eggs Scramble Recipe
Equipment
- Medium Pan
- Cookie Sheet
- Kitchen Shears
- Mixing Bowl
- Rubber Spatula
Ingredients
- 2 tsp olive oil, divided
- 1 Roma tomato, diced
- 2 cups baby spinach
- 1 lobster tail
- 3 slices bacon
- 4 eggs
- 1 tbsp milk
- 1 ½ tbsp cream cheese
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt , to taste
- Fresh cracked black pepper , to taste
Instructions
- Place a medium pan on the stove and turn the heat to medium. Add 1 tsp olive oil into the pan, then add the diced Roma tomato and the 2 cups baby spinach. Saute until the spinach wilts. Drain off any excess liquid, and set aside.
- Turn your oven to a high broil. Using kitchen shears, cut a line down the top of the lobster tail. Crack through the shell.
- Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
- Place the tail on a cookie sheet and drizzle with the remaining 1 tsp olive oil.
- Put the cookie sheet in the oven on a high broil for about 4-6 minutes, or until the meat of the lobster turns from translucent to white.
- Remove the cookie sheet from the oven. Once the lobster has cooled down, remove the meat from the shell and cut into bite-sized cubes. Set aside.
- Add the medium pan back on the stove. Cook the 3 slices bacon until it is crispy. Remove the bacon to a paper-towel lined plate and reserve the bacon grease.
- Once it is cooled, use a knife to cut the bacon into crumbles. Set aside. Remove the bacon grease, and reserve it.
- In a medium bowl, crack the 4 eggs. Add the 1 tbsp milk into the bowl and whisk together.
- Put the pan back on the stove and turn the heat to low. Add 1 ½ tbsp of bacon grease back into the pan.
- Put the whisked eggs into the pan with the bacon grease. Stir frequently until the eggs begin to scramble.
- When the eggs are cooked about halfway, add the 1 ½ tbsp cream cheese, ¼ tsp onion powder, ¼ tsp garlic powder, salt and pepper to taste.
- Continue stirring until the eggs are cooked all the way through (to your desired texture). Once the eggs are cooked, add the tomatoes, spinach, bacon, and lobster. Stir to combine.
- Serve and enjoy!
Notes
- Tomato: I used a Roma tomato but you can use whatever tomato you’d like.
- Lobster: I bought an entire lobster tail. If you have leftover lobster or pre-cooked lobster from the store, feel free to use that as well.
- Cream Cheese: Full fat or reduced fat cream cheese will work. You can also experiment with flavored cream cheeses (chive, bacon, etc).
- Bacon: I prefer thick-cut bacon. You can omit the bacon if you want a pescatarian-friendly option.
- Sauteing the vegetables is important as it releases a lot of excess liquid in them. If you add the uncooked vegetables right into the pan with the scrambled eggs, the eggs will get runny.
- If you want softer, more fluffy eggs, cook the scrambled eggs on a very low heat and stir frequently.
- If you want harder eggs, turn the heat higher on your stove.
- Feel free to add other spices if you’d like. Something spicy might also be a delicious option.
- You can also add chives for a great extra burst of taste!
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