Lobster BLT Scrambled Eggs
This recipe for Lobster BLT Scrambled Eggs is decadent, flavorful, and absolutely delicious. This fancy breakfast is made of eggs scrambled with bacon, lettuce, spinach, cream cheese, and lobster.
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The Foreign Fork
fried and chopped
handfuls of baby spinach
Fresh cracked black pepper to taste
Turn your oven on to a high broil.
Use kitchen shears, and 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 tails on a cookie sheet and drizzle with olive oil. Put in the oven on a high broil for about 4-5 minutes. The meat of the lobster should turn from translucent to white.
In a separate bowl, crack the eggs. Add the milk into the bowl and whisk together.
In a medium sized pan on the stove, fry the bacon. When cooked, remove bacon from the pan, but leave the grease in the pan. Chop the bacon into small pieces.
Put the whisked eggs in the pan with the bacon grease over low heat. Stir frequently until the eggs begin to scramble.
When the eggs are cooked about halfway, add the cream cheese.
Continue stirring until cooked the rest of the way. Once the eggs are cooked, add tomatoes, spinach, bacon, and lobster. Allow the spinach to wilt.
Recipe copyright The Foreign Fork. For educational or personal use only.
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