"When there are some lobster leftovers, these eggs are my
suggestion."
Serving: 2 | Prep: 5m | Ready in: 15m
Ingredients
• 4 eggs
• 1/2 tsp. chopped fresh tarragon
• 4 oz. cooked lobster meat, cut into bite-sized pieces
• 1 pinch cayenne pepper
• 2 tbsps. butter
• 1 pinch salt and ground black pepper to taste
Direction
• In a small bowl, whisk the eggs with tarragon then set aside.
• Dredge cayenne pepper on top of lobster chunks.
• In a nonstick pan, melt butter over medium-low heat. Stir and cook with
lobster added for 2 to 4 minutes until warmed thoroughly. Mix in egg
mixture, raise the heat to medium and scramble eggs, stir constantly for 3 to 4
minutes until nearly set.
Nutrition Information
• Calories: 279 calories;
• Total Carbohydrate: 1.1 g
• Cholesterol: 411 mg
• Total Fat: 20.8 g
• Protein: 21.7 g
• Sodium: 371 mg