Ina Garten Creamy Eggs With Lobster & Crab

Ina Garten creamy eggs with lobster & crab, an easy weeknight dinner with 8 ingredients, skips the fast scramble. She cooks the eggs slowly over medium-low for 6 to 8 minutes until they go thick and silky. Warm lobster and crab fold in at the end.

Don’t rush the eggs, because high heat turns them rubbery. Six to 8 minutes of slow stirring over medium-low gives you soft, creamy curds that hold the warm lobster and crab without squeezing them dry.

Source: Go-To Dinners (2022)

Ina Garten Creamy Eggs With Lobster and Crab

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

8

minutes

Cooking time

12

minutes

Calories

480

kcal

Buttery scrambled eggs stirred over low heat until they turn thick and soft, then tossed with sauteed red bell pepper, warm lobster, and jumbo lump crab.

Ingredients

• 4 tablespoons (½ stick) unsalted butter, divided
  

• ½ red Holland bell pepper, small-diced
  

• 4 ounces cooked lobster meat, ½-inch diced
  

• 4 ounces cooked jumbo lump crabmeat
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons minced fresh chives, plus extra for serving
  

• 9 extra-large eggs
  

• 4 tablespoons heavy cream or half-and-half, divided

Directions

• Sauté the seafood: Heat 2 tablespoons of the butter in a medium (10-inch) sauté pan over medium heat. Add the bell pepper and cook for 2 minutes. Add the lobster, crabmeat, ½ teaspoon salt, and ¼ teaspoon black pepper and cook for 2 to 3 minutes, until heated through. Stir in the chives and transfer to a bowl.
• Cook the eggs: Meanwhile, heat the remaining 2 tablespoons butter in the pan over medium-low heat. In a large bowl, whisk together the eggs, 3 tablespoons of the cream, 1½ teaspoons salt, and ½ teaspoon black pepper. As soon as the butter melts, pour the egg mixture into the pan and cook slowly for 6 to 8 minutes, stirring rapidly with a rubber spatula, until the eggs start to become thick and creamy.
• Fold and serve: Quickly fold the lobster-and-crab mixture into the eggs. Stir the remaining tablespoon of cream into the egg-and-seafood mixture, sprinkle with chives, salt and black pepper, and serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use shrimp instead of lobster and crab?

Shrimp works well here, but dice it small so it folds evenly into the eggs. Scallops are another good swap if you sear them first and cut them into small pieces. The key is using cooked seafood so it just needs to warm through.

How should I store leftover creamy eggs with lobster and crab?

Scrambled eggs with seafood don't reheat well. The eggs go tough and the seafood gets chewy in the microwave. Plan to eat everything in one sitting, since this dish is best served right off the stove.

Can I prep anything ahead of time?

You can dice the lobster, crab, and bell pepper up to a day before and keep them in the fridge. Whisk the eggs and cream right before cooking, because pre-whisked eggs go flat if they sit too long.

Do I need a nonstick pan for this?

Any 10-inch sauté pan works, but nonstick makes cleanup easier. The butter and low heat keep the eggs from sticking. A rubber spatula is the important tool here, because it scrapes the bottom without breaking up the curds.

What is the biggest mistake people make with this recipe?

Cooking the eggs too fast. Most people scramble eggs over medium-high heat in 2 minutes, but this recipe needs 6 to 8 minutes over medium-low. If the eggs start setting in big chunks instead of small, soft curds, your heat is too high.