CookManFood.com!

When you plan over thirty pounds of seafood for fifteen people, naturally you will have some leftovers. It is not always that you end up with leftover lobster from a seafood dinner but I admit the timing on my part was off. We had five lobsters and were still able to eat three of them and the other two were stripped down to just the meat and put in the fridge for breakfast. I had lobster and eggs once when I was in high school, way before any appreciation for the meat existed. I remember liking it but wanted to create it again for friends and family also visiting in MA. I chopped up about a pound and a half of the lobster meat and threw it in the pan with some capacolla ham that I also diced. I let that heat up before topping with cerrano chili slices. About a minute later I added six eggs and cooked about half way before adding about a half a pound of good white cheddar cheese. Scrambled the eggs up with all of the goodness inside and topped with fresh cilantro after plating. I had to make two batches to satisfy everyone who wanted some but let me tell you, lobster and eggs are perfect together. The ham was a nice added touch and overall the breakfast was one to remember. Served it with some fresh coffee and some peach and mango juice. If you ever have the opportunity to try this, do not pass it up. Enjoy