Lobster Salad with Scrambled Eggs
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 live lobster, about 1 1/2 lb.
- 1 cup cooked fresh corn (or 1/2 can corn)
- 1 small onion, chopped
- 1 Tbsp. capers
- 2 Tbsp. mayonnaise
- 1 tsp Champagne or white wine vinegar
- 1 tsp mustard
- 1 1/2 Tbs. chopped fresh tarragon
- Salt and freshly ground pepper, to taste
- Organic, free-range eggs - scrambled
Instructions
1
Bring a large pot three-fourths full of salted water to a boil over high heat.
2
Add the lobster, headfirst.
3
Cover and cook until the lobster is red, about 7 minutes.
4
Transfer the lobster to a large bowl filled with ice water and let cool completely.
5
Remove the meat from the claws, knuckles, and tail, and discard the shells.
6
Cut the meat into 1/2-inch pieces.
7
In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt, and pepper until smooth and blended.
8
In the medium bowl, combine the lobster meat with corn, onions, capers and mayonnaise mixture and gently toss to coat the lobster and vegetables evenly.
9
Serve on the toast with organic scrambled eggs.
10
Have a good breakfast!
1 Comment
Marina
July 1, 2012 at 10:20 pmThis looks soooo good. The only problem for this breakfast I have is … a live lobster… I guess, I just need to go to Main, and catch one myself! :)Beautiful, as always!