For some Northeasterners, it’s not summer until the first lobster roll has been consumed. If you’re not planning a trip to Maine in the near future (or you just aren’t into that much mayo on a sandwich), the lobster roll breakfast taco is calling your name. Pairing tender chunks of lobster meat with creamy scrambled eggs instead of the mayonnaise-y lobster salad, the lobster roll breakfast taco also makes its home inside a charred tortilla instead of a hot dog bun. We might be about to loose the lobster roll purists, but just give this guy a chance.Mix eggs with Mascarpone, a creamy Italian cream cheese, and plenty of butter. Slowly scramble the eggs in a pan, then toss in cooked pieces of lobster tail and squeeze in some lemon juice. Scoop the eggs into a warm tortilla, add a few more pieces of lobster meat for good luck, then top with chopped tomatoes and dill. To offset the rich taco, this dish works well served with a salad of fresh, crunchy vegetables (try cucumbers and red onions with oil and red wine vinegar) and a bubbly mimosa.Lobster Roll Breakfast Taco

Recipe by Extra Crispy


Read the full recipe after the video.

Recipe Summary

5 mins
5 mins
10 mins
1 taco


Ingredient Checklist


Instructions Checklist
  • Whisk together eggs, mascarpone, butter, and lemon zest in a medium bowl. Pour into a small saucepan, and cook over medium-low, stirring often, just until small curds start to form. Add lemon juice, salt, pepper, and small lobster pieces. Cook, stirring often, until eggs are light and fluffy. Remove from heat.

  • Top tortilla with egg mixture, and top with large lobster pieces. Garnish with tomatoes and dill, and serve immediately.