Lobster Scrambled Eggs

4 eggs

½ teaspoon chopped fresh tarragon

4 ounces cooked lobster meat, cut into bite-sized pieces

1 pinch cayenne pepper

2 tablespoons butter

1 pinch salt and ground black pepper to taste

Beat eggs and tarragon in a small bowl. Set aside.

Sprinkle lobster pieces with cayenne pepper.

Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.