Vegetable & Lobster Eggs Scramble Recipe

A plate with lobster eggs, two pieces of toast, and a fork and knife, with the plate next to a napkin.

5 from 1 vote

Vegetable & Lobster Eggs Scramble Recipe

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 380kcal

Author Alexandria Drzazgowski

Equipment

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 Ground Black Pepper to Taste (Use code FF20 for 20% off) 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

Recipe copyright The Foreign Fork. For educational or personal use only.

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!

Nutrition