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Lobster - Not Just For Dinner Anymore

Have leftover lobster meat and are looking for a different way to use it? Try this great breakfast recipe - straight from the lobstermen of Nova Scotia.

“If you work on a lobster boat, sneaking up behind someone and pinching him is probably a joke that gets old real fast." ~Unknown

Our neighbor is a lobsterman and brings us some of his catch about once a month. Recently he came by and brought not only six lobsters but a couple of cooking tips and a great recipe to boot. As an added bonus he of course had lots of "lobster tales" - Jim's fishing stories always enthrall both my husband and son.

Jim has been catching lobsters for over thirty years now. Growing up in Nova Scotia he began working on the boats with his family as a teenager and ultimately made it his career. He passed some wisdom down to us.

1. Don't boil lobsters. You will get a much better taste if you steam them instead. So get the water in the pot boiling and then put the lobsters in. As soon as they begin to turn orange turn the heat way down so they will steam instead of boil. The meat is more tender using this method.

2. Always cut the rubber bands off the claws. Jim said so many people leave the bands on and they end up getting a strange taste to the claw meat.

He told us about the breakfast he used to make for the guys on the boat - Lobster and Eggs. The recipe is simple but the results are delicious. (Please note that the recipe does not call for exact measurements...it is a "put in what you like" sort of hand-me-down recipe).

Lobster-n-Eggs

Ingredients:

  • Leftover cooked lobster meat, chopped
  • Butter
  • Eggs
  • Milk or cream
  • Salt & Pepper
  • Chopped onions
  • Chopped peppers (optional)
  • Chopped mushrooms (optional)

Directions:

  • In a saute pan melt butter.
  • While butter is melting, beat eggs (1 or 2 per person) with a bit of milk or cream - as though you were making scrambled eggs.
  • Add lobster meat to saute pan and cook until tender.
  • Add onions and peppers or mushrooms if you wish. Cook until tender.
  • Pour egg and milk mixture into pan and cook until eggs begin to become fluffy.
  • Cook mixture, stirring occasionally until no liquid is left in the pan.
  • Sprinkle with salt and pepper.
  • Sprinkle with any other spices you wish and/or add a few drops of hot sauce.
  • Serve with buttered toast.

 

Lynn Ricci July 24, 2011 at 11:59 AM
The recipe sounds wonderful and I am looking forward to giving it a try. Thanks for sharing - but the first ingredient has me a bit stumped . . . "leftover" lobster meat? Never heard of such a thing! :)
Sheila Duggan Chabot August 28, 2011 at 06:57 PM
Lynn, That is so true! The only reason we have leftovers is because our neighbor-friend brings us so many lobsters at once. I know...it's such a tough problem to have! (haha) :)

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