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Soft Scrambled Eggs with Lobster















Trans-fat Free, Low Carb


6 tablespoons butter, unsalted
½ each sweet red bell peppers
stemmed, seeded, minced
12 ounces lobster meat
freshly cooked, torn in 1/2 inch chunks
2 tablespoons chives
fresh, snipped
9 large eggs
beaten until just blended
5 tablespoons heavy whipping cream
or whipping cream
1 x salt and black pepper


  1. In a small skillet melt 2 Tbs of the butter over medium heat. Add the bell pepper and sauté 2 minutes. Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.

  2. In a medium heavy skillet melt 2 Tbs more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.

  3. Add the remaining cream and 2 Tbs butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper. Quickly fold in the warmed lobster mixture just until evenly distributed.

Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 37583% of calories from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 545mg 182%
Sodium 167mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 37% Vitamin C 33%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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