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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  • 1 live lobster, about 1 1/2 lb.
  • 1 cup cooked fresh corn (or 1/2 can corn)
  • 1 small onion, choppedĀ 
  • 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



Bring a large pot three-fourths full of salted water to a boil over high heat.


Add the lobster, headfirst.


Cover and cook until the lobster is red, about 7 minutes.


Transfer the lobster to a large bowl filled with ice water and let cool completely.


Remove the meat from the claws, knuckles, and tail, and discard the shells.


Cut the meat into 1/2-inch pieces.


In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt, and pepper until smooth and blended.


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.


Serve on the toast with organic scrambled eggs.


Have a good breakfast!

Blue eggs on a garden table
Eggs in a bowl

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1 Comment

  • Reply
    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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