Lobster Benedict
Buttery toasted English muffins topped with sweet, tender lobster meat, perfectly poached eggs, and a velvety homemade hollandaise sauce. A luxurious brunch classic that transforms the traditional Eggs Benedict into something truly special. Ready in under an hour and guaranteed to impress.
For 4 servings
- boil · ~7 min
Cook the lobster tails.
Bring a large pot of salted water to a rolling boil. Add lobster tails and cook until shells turn bright red and meat is opaque, about 5-7 minutes. Transfer to an ice bath to stop cooking, then remove meat from shells and slice into medallions.
- mix · ~2 min
Make the hollandaise sauce.
In a blender, combine 3 egg yolks, lemon juice, and a pinch of salt. Blend until pale and slightly thickened, about 30 seconds. With the blender running on low, slowly drizzle in the warm melted butter until the sauce is thick and emulsified. Add 1 tablespoon warm water to thin slightly if needed.
TIPMake sure the butter is warm but not hot — too hot and it will scramble the eggs. - simmer · ~4 min
Poach the eggs.
Fill a saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer, not a rolling boil. Crack each egg into a small bowl first, then gently slide into the water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
TIPFor a cleaner poach, crack the egg into a fine mesh strainer first to let the watery whites drain away. - saute · ~3 min
Toast the English muffins.
Melt butter in a skillet over medium heat. Place English muffin halves cut-side down and toast until golden and crisp, about 2-3 minutes.
- assemble · ~2 min
Assemble the Lobster Benedict.
1.Place two toasted English muffin halves on each plate.2.Arrange sliced lobster meat evenly over the muffins.3.Top each with a poached egg.4.Spoon warm hollandaise generously over the eggs.5.Finish with a pinch of black pepper and fresh chives.TIPKeep the hollandaise warm by placing the blender jar in a bowl of warm water while you assemble. - serve
Serve immediately.
Plate each serving while hollandaise is still warm and eggs are runny. Serve with a side of lightly dressed greens or roasted asparagus if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1When poaching eggs, use the freshest eggs possible — the whites will hold together better and produce fewer wispy strands.
- 2To prevent the lobster meat from overcooking, immediately transfer the cooked tails to an ice bath after boiling.
- 3Drain the boiled lobster tails on paper towels before slicing to remove excess moisture, which can make the muffins soggy.
- 4For a smoother hollandaise, make sure the melted butter is warm but not hot — around 120°F — to avoid scrambling the egg yolks.
- 5If the hollandaise splits, whisk in a teaspoon of warm water or an extra egg yolk to bring it back together.
- 6Keep the assembled Benedict warm by placing the plates in a low oven (200°F) for up to 2 minutes before serving.
Adapt it for your goals.
Lighter hollandaise
Replace half the butter with plain Greek yogurt or low-fat buttermilk for a tangy, lower-calorie sauce that still emulsifies beautifully.
spicy cajunSpicy cajun
Add ½ teaspoon smoked paprika and a pinch of cayenne to the poaching water and the hollandaise for a smoky, spicy kick that complements the sweet lobster.
gluten freeGluten-free
Substitute English muffins with gluten-free toasted brioche or thick slices of gluten-free sourdough for a celiac-friendly brunch.
Why this is on our healthy list.
Lean Protein Source
Lobster meat is high-quality, low-fat protein that supports muscle maintenance and keeps you full longer without excess calories.
Rich in Selenium
Lobster is an excellent source of selenium, a powerful antioxidant that supports thyroid function and immune health.
Good Source of B Vitamins
Eggs and lobster together provide B12, B6, and riboflavin, essential for energy metabolism and red blood cell formation.
Frequently asked questions
Yes, just thaw them completely in the refrigerator overnight, then proceed as directed. Pat them dry before boiling for even cooking.
