Lobster Scrambled Eggs

I found this old recipe at my mother’s house when my sister and I were looking through decades of her saved recipes. This one is so retro I just had to make it! Plus, it’s outstanding.

As you can see from the above photo, the recipe was adapted from David Burke. I had to google him, and sure enough, he still exists. He has a website and owns many restaurants.

I actually found what is supposedly his recipe for lobster scrambled eggs online, but it’s different from what I have, probably because this one was adapted. I’ll make mine as is in any case. If you want to check out the other recipe, which is based on 8 eggs and contains tomatoes, look here.

For a deeper flavor, it states that as much as half of the half-and-half with lobster or shrimp bisque. I didn’t bother, but maybe next time I’ll try it. There will be a next time!

Lobster Scrambled Eggs with Crème Fraîche and Caviar
Serves 2

6-8 ounces cooked lobster meat (I purchased 4 – 5 ounce tails)
5 eggs
3 tablespoons half-and-half
1 tablespoon butter
1 shallot, finely sliced
Salt
Pepper
2 heaping tablespoons crème fraîche, plus more to taste
1 ounce paddlefish roe, or more to taste
Snipped chives

Prepare the lobster tails by boiling them one minute per ounce of weight. After cooking, plunge immediately into ice cold water until cooled down. Let sit on paper towels to drain, then cut through the cartilage on the underneath side and remove the tail meat from the shell. Cut into bite-sized pieces and set aside.

In a large mixing bowl, whisk together the eggs and half-and-half.

Melt butter in a non-stick skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes.

Add the eggs and lobster, and stir until eggs are softly set and lobster is just fully cooked, about 2 minutes. (I added the lobster towards the end of the egg cooking.)

Shut off heat and season with salt and pepper to taste. Divide between 2 bowls. Top with dollops of crème fraîche and roe.

Shower with chives and serve immediately with toast.

Wow! This dish was so good. And it would be fabulous with champagne! As I mentioned above, I will be making this again. It’s so easy when you’ve prepared the lobster ahead of time.

By Published On: December 13th, 202334 Comments on Lobster Scrambled Eggs

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

34 Comments

  1. Bernadette December 13, 2023 at 6:44 AM - Reply

    Mimi, what fun it is to go through your Mother’s recipes and find these gold nuggets. This recipe is outstanding.

  2. cookingwithauntjuju.com December 13, 2023 at 6:56 AM - Reply

    These are some fancy eggs with lobster but add roe and they are fit for a king :)

  3. angiesrecipes December 13, 2023 at 7:01 AM - Reply

    wow some luscious and yummy scrambled eggs!

  4. Dorothy's New Vintage Kitchen December 13, 2023 at 8:14 AM - Reply

    Oh boy, if this doesn’t look like Christmas breakfast I don’t know what would! Lobster is so delicious with eggs, and I can only imagine how wonderful with the addition of the caviar and crème fraîche!

  5. David Scott Allen December 13, 2023 at 8:23 AM - Reply

    I am so glad that I have my mother’s recipe cards. It occurs to me that I should probably pass them onto one of my nieces, but I just can’t let go of them! And exactly for the reason you bring to us today. Amazing recipes that are simple but exquisite. I can’t wait to give this a try for the holidays. What a perfect New Year’s Day breakfast…

  6. Charlie DeSando December 13, 2023 at 10:45 AM - Reply

    Wow, does that look good. Well done!!

  7. Anonymous December 13, 2023 at 11:11 AM - Reply

    Now that’s breakfast 😄😄!!!

    • Chef Mimi December 14, 2023 at 7:57 AM - Reply

      The best one I’ve ever had!

  8. Sherry Mackay December 13, 2023 at 4:14 PM - Reply

    paddlefish roe? sounds interesting. I’m glad you went with the tomato-free version of this dish:) Sounds decadent and delicious.

    • Chef Mimi December 14, 2023 at 7:58 AM - Reply

      I think both versions would be good, but I know you don’t love tomatoes!

  9. Tandy I Lavender and Lime December 13, 2023 at 9:49 PM - Reply

    We used to have an abundance of lobsters and this would be a perfect lunch for us. Sadly we don’t have that luxury any longer.

    • Chef Mimi December 14, 2023 at 7:58 AM - Reply

      Oh no! That’s so sad.

  10. Gerlinde de Broekert December 13, 2023 at 11:35 PM - Reply

    This sounds wonderful Mimi, you do find some great recipes. I would love to try this.

    • Chef Mimi December 14, 2023 at 7:59 AM - Reply

      Sometimes old recipes come through for us! I love this one.

  11. Anonymous December 14, 2023 at 5:23 PM - Reply

    omg! This is amazing!

    • Chef Mimi December 15, 2023 at 4:31 PM - Reply

      I agree! Amazing!

  12. spicedblog December 15, 2023 at 6:59 AM - Reply

    Well hello there! Usually scrabbled eggs around here involve a bit of Cajun seasoning and maybe some shredded cheese. This is a whole different ballgame! Scrambled eggs made fancy! This would be great for New Year’s Day brunch!

    • Chef Mimi December 15, 2023 at 4:31 PM - Reply

      They would be perfect for New Year’s Day!

  13. Frank | Memorie di Angelina December 15, 2023 at 8:00 AM - Reply

    I like your Mom’s taste in food. This looks fabulous, Mimi! Elegant yet so simple. (I like my eggs a rather creamier. It’s worth the salmonella risk, lol!)

    • Chef Mimi December 15, 2023 at 4:31 PM - Reply

      I do too! Mine are always on the soft side.

  14. lulu December 16, 2023 at 9:24 AM - Reply

    As many ways as I’ve prepared lobster I’ve never added it to scrambled eggs. No question , I’d love this.

    • Chef Mimi December 17, 2023 at 8:28 AM - Reply

      You would! You know it!

  15. Ronit Penso Tasty Eats December 17, 2023 at 12:34 PM - Reply

    Pure decadence! I love it! :)

    • Chef Mimi December 18, 2023 at 2:03 PM - Reply

      Yes!!!

  16. Tanu Oberoi December 18, 2023 at 8:44 AM - Reply

    Wow, stumbling upon this retro Lobster Scrambled Eggs recipe from your mother’s collection must have been a delightful surprise! 🍳🦞 It’s fascinating to see how recipes evolve over time, and the fact that it was adapted from David Burke’s recipe adds an extra layer of intrigue.

    The combination of lobster, eggs, crème fraîche, and caviar sounds incredibly indulgent and luxurious. 😋 The idea of adding lobster or shrimp bisque for a deeper flavor is intriguing; it could take this dish to a whole new level of deliciousness! 🌟

    I’m sure making this recipe brings back a lot of memories and nostalgia, and I can’t blame you for wanting to try it again. Happy cooking, and enjoy your Lobster Scrambled Eggs! 🍽️✨

    • Chef Mimi December 18, 2023 at 2:05 PM - Reply

      No, I definitely couldn’t resist making this decadent dish!

  17. Eva Taylor December 18, 2023 at 3:37 PM - Reply

    What a fabulous dish, I just love the use of lobster, so festive.

    • Chef Mimi December 18, 2023 at 3:50 PM - Reply

      It’s really festive! It would work for any holiday!

  18. Raymund December 20, 2023 at 3:49 PM - Reply

    I love the retro vibes of this recipe. Scrambled eggs with lobster and caviar? It’s like breakfast for royalty! And using crème fraîche instead of bisque keeps it surprisingly approachable

    • Chef Mimi December 20, 2023 at 5:52 PM - Reply

      This was really incredible. My husband won’t eat lobster, so I got to enjoy the whole thing all by myself! But not in one setting!

      • Raymund December 20, 2023 at 9:14 PM

        Lucky you 😁

      • Chef Mimi December 21, 2023 at 3:59 PM

        I know!!!

  19. John rieber February 21, 2024 at 10:02 AM - Reply

    WOW! These look incredible! Great use of caviar – I am going to make these in your honor!

    • Chef Mimi February 21, 2024 at 1:18 PM - Reply

      You will LOVE this recipe!!! I got to eat it all cause my husband will only eat lobster in Maine.

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