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Lobster Eggs Benedict

Lobster Eggs Benedict
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Lobster Eggs Benedict is an indulgent brunch dish that elevates the classic Eggs Benedict by combining tender, sweet lobster meat with soft poached eggs and toasted English muffins, all topped with a rich, lemon-kissed hollandaise sauce. Perfect for special occasions or an impressive weekend treat, this recipe delivers a luxurious seafood twist while maintaining the familiar comforting textures and flavors of traditional Eggs Benedict.

Ingredients

Lobster and Eggs

  • Fresh lobster meat (cooked and chilled), chopped bite-size – 6 oz
  • Fresh eggs for poaching – 4
  • English muffins, sliced and toasted – 2 (split into 4 halves)

Hollandaise Sauce

  • Unsalted butter, melted – 1/2 cup (1 stick)
  • Egg yolks – 3 large
  • Fresh lemon juice – 1 tbsp
  • Salt – 1/4 tsp (or to taste)
  • Cayenne pepper – a pinch

Poaching

  • White vinegar – 1 tbsp (for poaching water)

Garnishes and Optional

  • Fresh herbs (chives, dill, or parsley), chopped – for garnish
  • Smoked paprika or lemon zest – optional garnish

Instructions

  1. Prepare the lobster: Start with cooked lobster meat—either freshly steamed or boiled. Chop it into bite-sized pieces and keep it chilled. If you prefer warm lobster, gently warm it in a pan with a bit of butter before assembling.
  2. Poach the eggs: Bring a pot of water to a gentle simmer, adding a splash of white vinegar to help the eggs hold their shape. Crack each egg into a small cup, then carefully lower it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolk remains runny. Remove eggs with a slotted spoon and drain excess water.
  3. Toast English muffins: Slice the English muffins in half and toast them until golden and slightly crispy to create a sturdy base that won’t get soggy quickly.
  4. Make the hollandaise sauce: In a bowl over a gentle simmer (double boiler setup), whisk together egg yolks and lemon juice. Slowly add melted butter while whisking continuously until the sauce thickens to a silky, smooth texture. Season with salt and a pinch of cayenne pepper. Keep warm.
  5. Assemble the dish: Place toasted English muffin halves on plates. Layer each with lobster meat, then gently place a poached egg on top. Spoon the warm hollandaise sauce liberally over everything. Garnish with fresh herbs and optional smoked paprika or lemon zest before serving.

Notes

  • Use the freshest eggs possible for clean, tight poached whites and creamy yolks.
  • Heat hollandaise sauce gently and slowly to avoid scrambling the yolks.
  • Pat lobster meat dry before assembling to prevent watering down the dish.
  • Use a slotted spoon to remove poached eggs, draining excess water.
  • Make hollandaise sauce just before serving for best texture and temperature.

Nutrition

Keywords: Lobster Eggs Benedict, brunch, poached eggs, hollandaise sauce, seafood brunch, luxurious brunch

Find it online: https://mealsbylina.com/lobster-eggs-benedict/