Lobster and Chive Scrambled Eggs Recipe

Sydney Oland

This is probably the ideal breakfast for spoiling someone—slowly cooking eggs over low heat ensures that they take on the sweet flavor of lobster. You can buy cleaned lobster meat at most good fish stores, but my favorite time to serve them is the morning after a big lobster boil.

The best lobster meat for this dish is the claws and any picked over body meat (leftover tails are best saved for lobster rolls). That being said, if you're not planning any lobster boils but you still have some people you'd like to treat to a decadent brunch, frozen lobster meat can absolutely work here—giving the lobster a quick turn in butter and chives takes away any unpleasant taste and texture that comes with a frozen product.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

Rate & Comment


  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup chopped chives
  • 8 ounces cooked lobster meat
  • 12 eggs, beaten
  • Kosher salt and freshly ground black pepper
  • Toast, for serving


  1. Melt butter in a large non stick skillet over medium low heat. Add lobster and chives. Cook stirring often until lobster is heated through and coated with chives and butter. Lower heat to low and add beaten eggs. Cook stirring constantly until eggs begin to thicken, then raise heat to medium and continue to cook until eggs are soft but fully set. Season to taste with salt and pepper and serve immediately with toast.

Special equipment

Large non-stick skillet