Breakfast/ Fish & Seafood

Bass-Terre, Maine, Part Three and Lobster Salad with Scrambled Eggs for Breakfast

Rustic wind chines

Lobster Salad with Scrambled Eggs

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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!

Blue eggs on a garden table
Eggs in a bowl

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1 Comment

  • Reply
    Marina
    July 1, 2012 at 10:20 pm

    This 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!

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