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!
Servings: 4 lobster eggs benedicts
Calories: 428kcal
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
- ½ 1 stick unsalted butter (or use butter that the lobster was poached in)
- 1 tablespoon 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 ½ teaspoon 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
Make Ahead Instructions
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.
- After reheating all the components, toast your english muffin halves and top them according to the lobster benedict recipe instructions
Nutrition
Serving: 1g | Calories: 428kcal | Carbohydrates: 11g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 717mg | Sodium: 572mg | Fiber: 1g | Sugar: 1g