Warning: Lobster may resist death for 1-4 hours after brain removal.
Ingredients
Lobster Scrambled Eggs Ingredients:
1 (1 - 1 ½ lb) fresh lobster, optionally alive
As needed grilling olive oil
As needed kosher salt
As needed freshly ground black pepper
Herb Butter (see recipe below)
1 Tbsp unsalted butter
4 large eggs, beaten
To garnish: chopped parsley
Herb Butter Ingredients:
2 cloves garlic, peeled
4 oz unsalted butter, soft
¼ Cup fresh parsley, chopped
¼ Cup fresh dill, chopped
2 Tbsp fresh marjoram, chopped
2 Tbsp fresh tarragon, chopped
1 tsp kosher salt
12 tsp freshly ground black pepper
Method
Lobster Scrambled Eggs Method:
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.
If using fresh but already deceased lobster, slice the lobster in half lengthwise and remove any tomalley.
Generously coat the lobster halves with olive oil, salt, and pepper.
Place a food safe grill plate over a preheated fire pit or grill.
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.
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.
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.
Preheat a medium skillet over medium-low heat. Add the butter and heat until it is completely melted.
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.
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.
Herb Butter Method:
Mash the garlic into a paste in a large mortar and pestle.
Add the butter and mash until well combined with the garlic.
Add the chopped herbs to the garlic butter mixture and stir to combine.
Season the herb butter with salt and pepper, then reserve at room temperature for up to 4 hours before use.
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.