Description
Lobster Eggs Benedict is a luxurious and fresh twist on the classic brunch favorite, combining tender lobster meat, perfectly poached eggs, and rich, creamy hollandaise sauce atop toasted English muffins. This elegant dish is impressively easy to prepare and perfect for special occasions or indulgent weekend mornings.
Ingredients
Seafood
- Fresh lobster meat (from steamed or boiled lobster tails, about 6-8 ounces)
Bases
- English muffins, sliced and toasted (2 halves per serving)
Eggs and Poaching
- Fresh eggs (2 per serving)
- White vinegar (1-2 tablespoons for poaching water)
Hollandaise Sauce
- Butter (4 tablespoons, melted for hollandaise and buttering muffins)
- Egg yolks (3 large)
- Fresh lemon juice (1 tablespoon)
- Salt (to taste)
- Pinch of cayenne pepper (optional)
Garnishes (optional)
- Fresh herbs like dill, chives, or parsley (chopped)
Instructions
- Prepare the Lobster Meat: Cook lobster tails by steaming or boiling in water for 5-7 minutes until tender. Cool slightly, then carefully remove the meat from shells and chop into bite-sized pieces to ensure buttery lobster in every bite.
- Toast the English Muffins: Slice the English muffins in half and toast lightly until golden brown. While still warm, spread a thin layer of butter to add richness and keep them from becoming soggy.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach eggs for 3-4 minutes for runny yolks, or longer if desired. Remove with a slotted spoon and drain on paper towels.
- Make the Hollandaise Sauce: In a double boiler or heatproof bowl set over simmering water, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking vigorously to create a creamy, smooth sauce. Season with salt and a pinch of cayenne pepper if using.
- Assemble the Lobster Eggs Benedict: Place toasted English muffin halves on plates. Add a generous spoonful of chopped lobster meat to each half, top gently with a poached egg, then ladle warm hollandaise sauce over the top. Garnish with fresh herbs for color and aroma.
Notes
- Fresh eggs hold their shape better when poaching, resulting in beautiful, intact yolks.
- Keep poaching water at a gentle simmer to avoid tough egg whites and ensure even cooking.
- Melt butter slowly for hollandaise to prevent separation and achieve a silky texture.
- Use a slotted spoon to drain excess water from poached eggs to avoid watery dishes.
- Serve immediately once assembled, as hollandaise sauce thickens and cools quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Poaching, Toasting, Double Boiler
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 English muffin half with toppings)
- Calories: 520
- Sugar: 1g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 320mg
Keywords: Lobster Eggs Benedict, brunch recipe, poached eggs, hollandaise sauce, lobster, elegant brunch, seafood eggs Benedict
