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5.0 from 87 votes

Best Lobster Benedict Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 4 lobster eggs benedicts
Calories: 428 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Butter Poached Lobster
  2. Using sharp pair of kitchen scissors, cut down the full length of underside and top of the lobster tail.
  3. 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.
  4. Add the unsalted butter to a medium saute pan or frying pan and melt it over medium heat.
  5. 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.
  6. 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.
  7. Blender Hollandaise
  8. Add the egg yolks and lemon juice into your blender. Pulse the egg yolk mixture until it lightens in color, about 20 seconds.
  9. 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.
  10. Continue to blend for another couple seconds after the butter is all incorporated.
  11. 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.
  12. 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.
  13. Poaching the Eggs
  14. Bring a 12 inch saute pan with about 3 inches of water to a gentle simmer over medium heat.
  15. 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.
  16. 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.
  17. 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.
  18. To Serve
  19. 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.
  20. 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

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

% 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.