Description
Lobster Eggs Benedict is a luxurious brunch dish combining tender lobster meat, perfectly poached eggs, and rich homemade hollandaise sauce served atop toasted English muffins. This elegant recipe balances creamy, buttery flavors with the fresh sweetness of lobster, ideal for impressing guests or treating yourself to an indulgent meal.
Ingredients
Scale
Lobster and Eggs
- Cooked lobster meat (tails or claw) – about 6 oz
- 4 large eggs
- White vinegar – 1 tbsp (for poaching)
- 4 English muffins, split and toasted
Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 6 tbsp clarified butter, warm
- Salt and pepper, to taste
Additional Ingredients
- 1 tbsp butter (for warming lobster)
- Fresh lemon juice (to brighten lobster, about 1 tsp)
- Fresh herbs (chives, dill, or tarragon) – for garnish, optional
Instructions
- Prepare the Lobster: Warm the cooked lobster meat gently in a pan over low heat with butter and a splash of fresh lemon juice. Be careful not to overcook to keep it tender and juicy.
- Toast the English Muffins: Slice the English muffins in half and toast them until golden and crisp on the outside while remaining soft inside. Keep them warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and slide carefully into the water one at a time. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
- Make the Hollandaise Sauce: In a heatproof bowl over simmering water (double boiler), whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in warm clarified butter while whisking constantly until the sauce is smooth and velvety. Season with salt and pepper to taste.
- Assemble the Lobster Eggs Benedict: Place toasted English muffin halves on plates. Top each with warm lobster meat, then a perfectly poached egg. Spoon hollandaise sauce generously over the top. Garnish with fresh herbs if desired and serve immediately.
Notes
- Use the freshest lobster possible for the sweetest flavor.
- Poach eggs in water just below a simmer to keep whites tender.
- Clarify your butter beforehand to achieve a smooth hollandaise sauce.
- Make hollandaise sauce right before serving for best texture and warmth.
- Use a slotted spoon to gently remove poached eggs to avoid breaking yolks.
- Store leftover lobster, hollandaise, and poached eggs separately in airtight containers in the fridge for up to 2 days.
- Avoid microwaving to reheat; gently warm lobster in skillet and hollandaise over double boiler.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 310mg