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LOBSTER SCRAMBLED EGGS INSPIRED BY SEINFELD (COPY)

cook:

20 min

Picture for Lobster Scrambled Eggs inspired by Seinfeld (Copy)

1,109,658 views  Warning: Lobster may resist death for 1-4 hours after brain removal.

4 servings

US

original

metric

INGREDIENTS

For the Lobster Scrambled Eggs

For the Lobster Scrambled Eggs

(1 1 1/2 lb) fresh lobster, optionally alive

1 (1 1 1/2 lb) fresh lobster, optionally alive

olive oil (as needed)

olive oil (as needed)

kosher salt (as needed)

kosher salt (as needed)

ground black pepper (as needed)

ground black pepper (as needed)

Herb Butter (see recipe below)

Herb Butter (see recipe below)

unsalted butter

1 tbsp unsalted butter

large eggs, beaten

4 large eggs, beaten

To garnish: chopped parsley

To garnish: chopped parsley

For The Herb Butter

For The Herb Butter

unsalted butter, soft

4 oz unsalted butter, soft

garlic, peeled

2 cloves garlic, peeled

fresh parsley, chopped

¼ cup fresh parsley, chopped

fresh dill, chopped

¼ cup fresh dill, chopped

fresh marjoram, chopped

2 tbsp fresh marjoram, chopped

fresh tarragon, chopped

2 tbsp fresh tarragon, chopped

kosher salt

1 tsp kosher salt

freshly ground black pepper

12 tsp freshly ground black pepper

DIRECTIONS

1.

For the Lobster Scrambled Eggs

1.

If your lobster of choice is still alive, swiftly but firmly pierce the center of the the lobster head just behind the eyes with a sharp chef’s knife. Slice downwards to bisect the lobster in half lengthwise down the tail. Remove all of the tomalley (soft green substance found in the cavity) from the lobster.

2.

If using fresh but already deceased lobster, slice the lobster in half lengthwise and remove any tomalley.

3.

Generously coat the lobster halves with olive oil, salt, and pepper.

(1 1 1/2 lb) fresh lobster, optionally alive

1 (1 1 1/2 lb) fresh lobster, optionally alive

olive oil (as needed)

olive oil (as needed)

kosher salt (as needed)

kosher salt (as needed)

ground black pepper (as needed)

ground black pepper (as needed)

4.

Place a food safe grill plate over a preheated fire pit or grill.

5.

Add the lobster halves to the grill plate, meat-side down. Cook the lobster for 2-3 minutes or until the shell begins to turn red and the meat has turned mostly opaque.

6.

Flip the lobster halves meat-side up and fill their cavities with the Herb Butter. If the butter causes flare ups, move the lobster to a cooler section of the grill plate.

Herb Butter (see recipe below)

Herb Butter (see recipe below)

7.

Continue cooking the lobster halves until the meat reaches an internal temperature of 135 °F. Remove the lobster from the grill and allow them to rest while you prepare the eggs.

8.

Preheat a medium skillet over medium-low heat. Add the butter and heat until it is completely melted.

unsalted butter

1 tbsp unsalted butter

9.

Add the eggs to the preheated pan and season to taste with salt. Whisk constantly while cooking until the eggs have cooked to a soft-scrambled consistency, about 3-4 minutes or to your desired doneness and consistency.

large eggs, beaten

4 large eggs, beaten

kosher salt (as needed)

kosher salt (as needed)

10.

Plate the creamy eggs in the center of a large bowl and finish with chopped parsley, salt, and pepper. Arrange the lobster halves around the eggs and serve immediately.

To garnish: chopped parsley

To garnish: chopped parsley

11.

For the Herb Butter

1.

Mash the garlic into a paste in a large mortar and pestle.

garlic, peeled

2 cloves garlic, peeled

2.

Add the butter and mash until well combined with the garlic.

unsalted butter, soft

4 oz unsalted butter, soft

3.

Add the chopped herbs to the garlic butter mixture and stir to combine.

fresh parsley, chopped

¼ cup fresh parsley, chopped

fresh dill, chopped

¼ cup fresh dill, chopped

fresh marjoram, chopped

2 tbsp fresh marjoram, chopped

fresh tarragon, chopped

2 tbsp fresh tarragon, chopped

4.

Season the herb butter with salt and pepper, then reserve at room temperature for up to 4 hours before use.

kosher salt

1 tsp kosher salt

freshly ground black pepper

12 tsp freshly ground black pepper

5.

Optionally, refrigerate the herb butter for up to 1 month before using. Remove the herb butter from the refrigerator and allow it to softened for 1 hour at room temperature before cooking.

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