This Lobster and Eggs brunch is an indulgent treat that brings together some of PEI’s finest ingredients.
To fully embrace the islands culinary spirit, we rented a cozy chalet on PEI’s east side, complete with a scenic bay view, a grill and a seafood pot. This setting allowed us to create delicious dishes inspired by the island’s bounty.
Cheesy smoked cheddar and eggs are folded to fill the cavity of tender, buttery lobster halves. Paired with crispy bacon and golden home fries, seasoned and garnished with chives, foraged dried rose petals* (optional) and a hint of hot sauce. This meal elevates brunch with a blend of luxury and comfort. Whether you are by the sea or bringing the flavours of the coast to your kitchen, this dish is a savoury celebration of rich, fresh flavours.
*Foraged dried rose petals were given to us from Nick, a professional restaurant forager. He introduced us to over 30+ foraged ingredients and shared his fascinating fermentation techniques at our North Shore Canteen lunch experience. While these dried rose petals add a unique flavour, they are not necessary for a fantastic dish.
This recipe for Lobster and Eggs was inspired from our trip to PEI – Canada’s Food Island in sponsorship with Canada’s Food Island. and Food Bloggers of Canada. Opinions in this post are our own!
Check out our PEI – Discouver Canada’s Food Island 3 Part series as we share our Incredible Experiences, Where We Ate and What We Made
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Local PEI Ingredients
- Potato
- Olive oil
- Vegetable seasoning or salt and pepper
- Garlic
- Bacon
- Lobster
- Eggs
- Smoked cheddar cheese
- Butter
For Serving
- Chives, chopped
- Foraged dried rose petals, optional
- Hot sauce, optional
See recipe card below for quantities.
Instructions
Prepare the Home Fries
Heat oil in a skillet over medium heat, add potatoes. Season with vegetable seasoning (or salt and pepper) and garlic, stir. Cook until golden brown and tender, while stirring occasionally, about 20 minutes. Keep warm until ready to serve.
Cook the Bacon
While the potatoes are cooking, heat a nonstick skillet over medium heat. Cook the bacon to your liking, then remove and set aside.
Boil the Lobster
Bring a large pot of salted water to a boil (use salt water if available, as lobster fishers do). Place the lobster in the boiling water.
Once the water returns to a rolling boil, start the timer and cook based on the individual lobster weight, not the total weight of the lobsters. See Lobster Boil Time Chart.
Remove the lobster with tongs and transfer to an ice bath to cool.
Once cooled, remove the rubber bands and split the lobster lengthwise with a sharp knife. Remove the tomalley (green-brown substance) and set lobster halves aside.
Warm the Butter
In a small pan, melt the butter. Set aside and keep warm.
Make the Eggs
In a medium skillet, scramble the eggs until nearly set. Sprinkle with grated smoked cheddar, then use a spatula to roll the omelette out of the pan. Cut in half. Alternatively, you can just use scrambled eggs.
Serve & Enjoy
Place a half lobster onto each plate. Tuck half of the omelette or eggs) into each lobster cavity. Add bacon and home fries to the plate. Pour the melted butter over the exposed lobster meat, plus extra for dipping. Garnish with chives, dried rose petals, and a dash of hot sauce on the potatoes, if desired. Enjoy!
Watch How this Recipe was Made Here
PEI Lobster Fishing
At our welcome dinner at Ada Culinary Studio in Charlottetown, we had the pleasure of sitting beside Kenneth, a seasoned lobster fisher, who shared his story of PEI’s lobster industry, a tradition rooted in generations (150 years) of skill and community pride. Fishing from one of the largest harbours in the Maritimes, Kenneth and his crew of three catch Atlantic lobsters in PEI’s clear waters, contributing to the island’s annual 46-million-pound harvest.
Lobster Season in PEI
There are two lobster seasons in PEI – spring (early May to late June) and fall (mid-August to mid-October) Only 25% of the harvest is in the fall, so you will notice a higher lobster market value in restaurants.
Setting Day marks the official start of the lobster fishing season in PEI. On this day, fishers like Kenneth head out early in the morning to “set” or drop their lobster traps into the ocean. It is a big event, often treated as a celebration within fishing communities, as it kicks off the season and is filled with anticipation for a successful harvest. Family and friends gather to send off the boats, making it a time-honored tradition that blends generations of fishing knowledge with community support.
Kenneth’s team starts their day at dawn, bringing in up to 1,500 pounds per day early in the season. Their cooperative processing plant, owned by 220 fishers, handles around 9–10 million pounds annually, employing 300–400 people at peak times.
Sustainable practices, including a tracking system and escape-friendly traps, ensure that PEI’s lobster stocks remain healthy, reinforcing the island’s identity as a source of world-class seafood.
Hearing Kenneth’s story of the fishery’s traditions and challenges added a rich layer to our appreciation of PEI lobster. It is more than a livelihood; it is a way of life, passed down through generations with pride, skill, and a commitment to sustainability that ensures these iconic crustaceans will continue to thrive.
How to Cook a Live Lobster at Home
Lobster Boil Time Chart
| Individual Lobster Weight | Cook Time |
| 1 pound | 10-12 minutes |
| 1 ¼ pounds | 11-13 minutes |
| 1 ½ pounds | 12-14 minutes |
| 1 ¾ pounds | 13-14 minutes |
| 2 pounds | 17 minutes |
| 2 ½ pounds | 22 minutes |
How to Cook Lobster in a Pot
| 1. Bring a large pot of salted water to a boil (use ocean/bay salt water if available, as lobster fishers do on their boats for lunch). |
| 2. Place the lobster in the boiling water. Once the water returns to a rolling boil, start the timer and cook based on the individual lobster weight, not the total weight of the lobsters. |
| 3. Remove the lobster with tongs and transfer to an ice bath to cool. Once cooled, remove the rubber bands. |
| 4. When cool enough to handle, crack open and enjoy! |
How to Crack Open a Lobster
| Twist Off the Claws Hold the body with one hand and twist off each claw at the joint. Separate the smaller claw (the pincer) from the larger section. |
| Crack the Claws Use a lobster cracker or the back of a knife to gently crack the larger part of the claw. Pull the shell apart and extract the meat in one piece if possible. |
| Remove the Lobster Tail Grab the tail with one hand and the body with the other, then twist to separate. Press down on the top of the tail to crack it slightly, then gently pull the shell apart to release the tail meat. |
| Extract the Tail Meat Once the tail is free, use a fork to push out the meat from the wide end. Remove and discard the dark vein that runs along the top. |
| Remove the Legs and Body Meat Twist off the smaller legs and use a rolling pin to roll out the meat. If you’re feeling adventurous, crack open the body to find pockets of sweet meat. |
PEI – Discover Canada’s Food Island – Part 3 Blog Series
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If you get the chance to try this Lobster and Eggs recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Lobster and Eggs
Ingredients
- 1 large potato cubed (skin on)
- Dash of vegetable seasoning or salt and pepper
- 2 tablespoons olive oil
- 1 clove of garlic
- 6 strips of bacon
- 1 ½ lbs live lobster
- 3 eggs
- Smoked cheddar cheese grated
- ¼ cup butter
For Serving
- Chives chopped
- *Foraged dried rose petals optional
- Hot sauce optional
Instructions
Prepare the Home Fries
- Heat oil in a skillet over medium heat, add potatoes. Season with vegetable seasoning (or salt and pepper) and garlic, stir. Cook until golden brown and tender, while stirring occasionally, about 20 minutes. Keep warm until ready to serve.
Cook the Bacon
- While the potatoes are cooking, heat a nonstick skillet over medium heat. Cook the bacon to your liking, then remove and set aside.
Cook the Lobster
- Bring a large pot of salted water to a boil (use salt water if available, as lobster fishers do).
- Place the lobster in the boiling water.
- Once the water returns to a rolling boil, start the timer and cook based on the individual lobster weight, not the total weight of the lobsters. See Lobster Boil Time Chart.
- Remove the lobster with tongs and transfer to an ice bath to cool.
- Once cooled, remove the rubber bands and split the lobster lengthwise with a sharp knife. Remove the tomalley (green-brown substance) and set lobster halves aside.
Warm the Butter
- In a small pan, melt the butter. Set aside and keep warm.
Make the Eggs
- In a medium skillet, scramble the eggs until nearly set. Sprinkle with grated smoked cheddar, then use a spatula to roll the omelette out of the pan. Cut in half. Alternatively, you can just use scrambled eggs.
Serve
- Place a half lobster onto each plate. Tuck half of the omelette into each lobster cavity. Add bacon and home fries to the plate. Pour the melted butter over the exposed lobster meat, plus extra for dipping. Garnish with chives, dried rose petals, and a dash of hot sauce on the potatoes, if desired. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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