Description
Lobster Eggs Benedict is a luxurious spin on the classic brunch favorite, combining tender lobster meat, perfectly poached eggs, and creamy hollandaise sauce on toasted English muffins. This elegant yet comforting dish is perfect for special occasions or an indulgent breakfast, delivering rich flavors and a gourmet experience that impresses every time.
Ingredients
Main Ingredients
- Fresh lobster meat (from steamed or boiled lobster tails)
- Eggs (fresh, for poaching)
- English muffins (sliced in half and toasted)
Hollandaise Sauce
- Egg yolks
- Melted butter
- Lemon juice
Additional Ingredients
- White vinegar (for poaching eggs)
- Butter (for hollandaise and optional toasting)
- Fresh herbs (optional: dill, chives, tarragon)
Instructions
- Prepare the lobster meat: Begin by steaming or boiling fresh lobster tails until tender. Once cooled, remove the meat from the shell and chop it into bite-sized pieces, setting it aside for later.
- Toast the English muffins: Slice the English muffins in half and toast them until golden brown to achieve that perfect crunch and warmth to hold all the toppings.
- Poach the eggs: Bring a pot of water to a simmer and add white vinegar. Carefully crack fresh eggs into separate small bowls and gently slide them into the water one by one. Poach each egg for about 3-4 minutes until the whites are set but yolks remain runny.
- Make the hollandaise sauce: In a heatproof bowl, whisk together fresh egg yolks, melted butter, and a squeeze of lemon juice over a gentle simmer. Keep whisking vigorously until the sauce thickens to a creamy, silky texture.
- Assemble the dish: Place the toasted English muffins on your serving plates. Layer the lobster meat generously on each muffin half, top with a poached egg, and drizzle the warm hollandaise sauce over the top. Garnish with fresh herbs if desired, and enjoy immediately.
Notes
- Use fresh eggs to ensure poached whites stay intact without spreading in the water.
- Keep hollandaise warm using a double boiler to prevent it from breaking or curdling.
- Pat lobster meat dry before assembling to avoid watery results.
- Prepare components ahead and poach eggs last for the best serving temperature.
- Garnish creatively with microgreens or a sprinkle of smoked paprika for added color and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 English muffin half with toppings)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 370 mg
Keywords: lobster eggs benedict, brunch recipe, seafood breakfast, hollandaise sauce, poached eggs, lobster brunch
