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Perfect Lobster Eggs Benedict

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A luxurious yet simple lobster eggs benedict recipe perfect for elegant brunches, combining tender lobster, silky hollandaise, and perfectly poached eggs on toasted English muffins.

Ingredients

Scale
  • 1 cup cooked lobster meat, chopped
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 English muffins, split and toasted
  • 8 large eggs
  • 1 tablespoon white vinegar
  • Chopped fresh chives or parsley, for garnish

Instructions

  1. Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped lobster meat, season lightly with salt and pepper, and warm gently for 2-3 minutes. Set aside and keep warm.
  2. Split the English muffins and toast them until golden and crispy. Keep warm in a low oven (about 200°F) while preparing the rest.
  3. Fill a large saucepan or wide skillet with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Poach for about 3 minutes for soft yolks or up to 4 minutes for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
  4. In a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until thickened and doubled in volume (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking constantly to emulsify. Season with salt and a pinch of cayenne pepper if desired. Keep sauce warm but not hot.
  5. Assemble the eggs benedict by layering a spoonful of warm lobster meat on each toasted English muffin half, topping with a poached egg, and spooning hollandaise sauce over the top. Garnish with chopped chives or parsley.

Notes

Use freshest eggs for best poaching results. Keep hollandaise sauce warm but not hot to avoid splitting. Gently warm lobster in butter to keep it tender. Stir water gently when poaching eggs to help whites wrap yolks. If hollandaise separates, whisk in a teaspoon of warm water to bring it back together.

Nutrition

Keywords: lobster eggs benedict, brunch recipe, hollandaise sauce, poached eggs, elegant brunch, seafood brunch

Find it online: https://oracooks.com/perfect-lobster-eggs-benedict-recipe-5-easy-steps-for-elegant-brunch/