Lobster in Egg Rainbow and 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.

Prep Time:
25 min
Cook Time:
10 min


  • 32 oz ( 910 g ) Lobster
  • 10 oz ( 285 g ) Broccoli
  • 6 Egg whites
  • 4 tbsp ( 60 mL ) Half and half cream
  • ½ tsp ( 2.5 mL ) Salt
  • ½ tsp ( 2.5 mL ) Sugar
  • 2 tsp ( 10 mL ) Cooking oil (canola or vegetable)


  1. 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.
  2. 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.
  3. 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.
  4. Using a mixing bowl, thoroughly mix egg whites and cream with salt and sugar.
  5. 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.
  6. 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).
  7. Surround broccoli with the cooked claws and body. Serve immediately.