Lobster in Egg Rainbow & Boiled Claws
This dish is a great way to enjoy a fresh lobster. Best of all, it’s easy to prepare, yet makes for an impressive presentation.

- Serves:
- 4
- Prep Time:
- 25 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 209
- Fat
- 6 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0.1 g
- Sodium
- 858 mg
- Sugars
- 3 g
- Protein
- 32 g
- Fibre
- 2 g
- Carbohydrate
- 8 g
- 32 oz (910 g) Lobster
- 10 oz (285 g) Broccoli
- 6 Egg whites
- 4 tbsp (60 mL) Half and half cream
- 1/2 tsp (2.5 mL) Salt
- 1/2 tsp (2.5 mL) Sugar
- 2 tsp (10 mL) Cooking oil (canola or vegetable)
Instructions
-
Fill a large, deep pot with 14 cups of water. Bring water to a boil, place the lobster in the pot, and cook for 5 minutes. Once the lobster is cooked, chop the head and body off using a pair of scissors, cutting the shell on the back to the end. Remove the meat.
-
Slice the tail into 6 to 8 medallions. Crack the shell of the claws and separate the head shell from the body. Cut the body into 6 to 8 pieces, with each piece attached to a leg. Set aside for later.
-
Cut broccoli into small pieces. In a small pot, boil 3½ cups of water and add broccoli. Cook for 5 minutes. Drain and set aside for later use.
-
Using a mixing bowl, thoroughly mix egg whites and cream with salt and sugar.
-
Heat wok with cooking oil, pour in egg and cream mixture (from step 4), and lightly stir-fry over medium heat for 1 minute. Add lobster tail pieces and stir-fry for another minute.
-
Arrange the broccoli in a ring shape in the center of a round or oval shaped plate. Top with lobster and the egg/cream mixture (from step 5).
-
Surround broccoli with the cooked claws and body. Serve immediately.