Lobster and Eggs
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.
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!
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- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
*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 foraged rose petals add a unique flavour, they are not necessary for a fantastic dish.
Lobster Boil Time Chart
Individual lobster Weight Cook Time
1 lb 10-12 minutes
1 ¼ lbs 11-13 minutes
1 ½ lbs 12-14 minutes
1 ¾ lbs 13-14 minutes
2 lbs 17 minutes
2 ½ lbs 22 minutes
Tried this recipe?Let us know how it was!