Best Lobster Benedict Recipe
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5.0
87 reviews
Excellent
Best Lobster Benedict Recipe
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This lobster benedict recipe is a luxurious breakfast and brunch dish that is perfect for lobster season! Toasty english muffins are the bed for butter poached lobster meat and lobster tails which are topped with a beautiful poached egg covered in rich and creamy hollandaise sauce. It's absolute decadence and really straightforward to make, especially with my easy blender hollandaise sauce!
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Ingredients
- English muffins split in half and toasted
- 4 fresh eggs
- Fresh herbs or sliced green onions for garnish
Butter Poached Lobster Tails
- 4 4 ounce cold water lobster tails, uncooked and defrosted if frozen
- 1 cup 2 sticks unsalted butter
Hollandaise Sauce
- 3 egg yolks
- 1/2 1 stick unsalted butter (or use butter that the lobster was poached in)
- 1 tbsp lemon juice
- Kosher salt and freshly cracked pepper to taste
- cayenne pepper to taste
Instructions
- Butter Poached Lobster
- Using sharp pair of kitchen scissors, cut down the full length of underside and top of the lobster tail.
- Gently pull the shell apart and pry the meat from the shell. Pat the tails dry with a paper towel and season very lightly with salt and pepper.
- Add the unsalted butter to a medium saute pan or frying pan and melt it over medium heat.
- Once the butter is hot, add the lobster meat and lower the temperature to medium low and allow them to cook about 2 minutes on each side or until they are opaque completely through. Cutting one open is perfectly okay, we're cutting the lobster up anyway.
- Once the lobster is fully cooked, place them onto a cutting board, give them a rough chop with a sharp knife for big chunks of lobster, and set them aside.
- Blender Hollandaise
- Add the egg yolks and lemon juice into your blender. Pulse the egg yolk mixture until it lightens in color, about 20 seconds.
- Once the egg mixture has lightened in color, turn the blender on to its lowest setting and drizzle in the hot melted butter slowly, while the blender is going.
- Continue to blend for another couple seconds after the butter is all incorporated.
- Turn off the blender and add about 1/2 tsp kosher salt and pepper and just a pinch of cayenne, if using. Give a taste, it should be buttery, lemony, and a little salty.
- If you want a thinner consistency, add a little warm water. Pulse briefly to emulsify the ingredients one more time so the sauce doesn't break.
- Poaching the Eggs
- Bring a 12 inch saute pan with about 3 inches of water to a gentle simmer over medium heat.
- While the water is coming up to a simmer, carefully crack an egg into a small mesh sieve to remove the watery albumin. Move it around the sieve gently to get all the watery egg white to drain. Put the egg into a small bowl. Repeat this step and place each egg into its own bowl.
- Once you see columns of bubbles in the water, place the egg(s) into the pan and set a timer for 2 minutes and 45 seconds. Make sure your water doesn't begin to boil, if the eggs are being jostled around turn the heat down slightly.
- Once the eggs are poached, use a slotted spoon or asian spider to scoop the eggs out and place them onto a plate lined with paper towels. Set aside.
- To Serve
- Place two English muffin halve cut side up on a plate. Repeat on another plate. Top them with a generous amount of lobster meat, then place a poach egg onto each english muffin half. Pour the hollandaise sauce over each egg, then top with dill, chives, or green onion.
- Serve immediately.
Notes
- Lobster Benedict is best eaten the day of, but you can prepare everything ahead of time!
- The lobster can be poached the night before, reheat gently in a pan over medium low heat in about a tablespoon of butter until warmed through.
- The hollandaise can also be made the night before, but to reheat it you'll need to stir it up in a double boiler over a gentle simmer until it's warmed through.
- The eggs can be made ahead the day of, which is great for when you need to feed a small crowd. Simply poach the eggs and set them in a large bowl full of ice water until it's time to serve, then rewarm them in a saute pan of barely simmering water for about 30 seconds to 1 minute. We don't want to over cook them.
Nutrition Information
Show Details
Serving
1g
Calories
428kcal
(21%)
Carbohydrates
11g
(4%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
14g
Trans Fat
1g
Cholesterol
717mg
(239%)
Sodium
572mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4lobster eggs benedicts
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 717mg | 239% |
| Sodium | 572mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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