Lobster benedict is a truly luxurious breakfast. Craggily english muffins, sweet lobster meat tossed in browned butter, a runny poached egg-- all coated in a lemon-scented hollandaise sauce. Is there anything more indulgent? This is a breakfast your friends and family will remember forever, and it’s so perfect for holidays and special occasions.
If you can’t get your hands on live Maine lobster, feel free to use frozen lobster tails. Steam the meat either way, remove the shells, then sauté in brown butter. And if you already have some cooked lobster meat, the process isn’t any longer than traditional eggs benedict. But boy is it delicious.
what you need for lobster benedict:
- Lobster meat
- English muffins
- Lemon juice
how to make lobster eggs benedict:
- Poach the eggs
- Make the hollandaise sauce
- Brown the butter, warm the lobster meat
- Toast the english muffins
- Assemble: layer the toasted muffin halves, brown butter lobster, and poached eggs on a plate then drizzle with hollandaise sauce and sprinkle with chives
the easiest way to poach eggs:
I’ll be honest-- poaching eggs is the biggest nuisance involved with eggs benedict. Oh, you thought it was the dreaded hollandaise sauce? I’ve got that process so streamlined and so easy, click here to read about my immersion blender hollandaise hack.
It’s the eggs that will leave you scrubbing pots in the kitchen for hours later. It feels like you either lose half the white in the water and/ or you’re spending all morning poaching eggs to order.
My suggestion? Simplify your life and get an egg poacher. They are incredibly reliable and useful. The poached eggs are always perfectly shaped, easy to remove, and best of all, the poaching is hands-off and simple to integrate into the rest of the benedict routine.
I love the ones that allow six eggs at a time (like this one) because you can start the eggs, toast the muffins, make the sauce, sauté the lobster, and then all of the eggs are ready and 3 people can eat hot lobster eggs benedict at the same time.
But even the silicone egg cups are great, more hands-off than traditional poaching, and can be squeezed into a kitchen drawer. To keep them warm, just place the poached eggs in a baking dish filled with warm water.
more tips on the lobster benedict:
This recipe calls for ¾ pound of lobster meat, which works out to be about one large (2 ½ pound) lobster. If you use lobster tails, you'll need three 8-oz lobster tails. Each tail yields about 4 oz of meat-- perfect for one lobster benedict!
Note on arugula: I love to include arugula under the lobster for a pop of color and freshness, but my husband prefers full-on indulgence here and turns his nose up at the green. Make the lobster benedict however you prefer, it's hard to go wrong.
eggs benedict variations:
There are so many fun ways to change up your eggs benedict. Obviously, this lobster benedict is insanely delicious as is. But if you want to branch out and dream up your own eggs benedict variations, here are some ideas to get you started! There are 3 main components you can have fun with: the bread, the meat, the sauce. Go wild!
- Crab cakes
- Smoked salmon
- Sauteed shrimp
- Steamed crab
- Sliced steak
- Pork carnitas
- Shredded beef
- Corned beef
- Thick-cut bacon
- Roasted jalapeño
- Roasted red pepper
- Brown butter
- Herbs, finely chopped
- Chipotle, chile, smoked paprika
- Cilantro lime
- Bacon fat
- Roasted garlic
- Fried polenta rounds
- Rye bread
- Sliced Tomatoes
- Sauteéd spinach
- Artichoke hearts
- Sauteed mushrooms
more lobster recipes to try!
Don't toss those lobster shells: make lobster stock!Print
Lobster benedict is the most luxurious variation on eggs benedict! Saute lobster meat in brown butter, top with poached eggs and drizzle with lemony hollandaise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- 6 eggs
- 1 tbsp vinegar
- 3 egg yolks
- 2 tbsp freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 8 tbsp (1 stick) unsalted butter
brown butter lobster benedict
- 4 tbsp unsalted butter
- ¾ lb cooked lobster meat, cut into bite-size pieces (from one 2 ½- 3 pound lobster)
- Kosher salt
- 1 tsp freshly squeezed lemon juice
- 3 english muffins, split
- a few handfuls of baby arugula (optional)
- 2 tbsp minced fresh chives
- Fill a large saucepan with a few inches of water and bring to a bare simmer. Add a splash of vinegar (helps keep the eggs compact).
- Crack an egg into a small bowl. Slowly stir the simmering water to create a gentle whirlpool (this will help wrap the white around the egg yolk) and gently slip the egg into the center of the whirlpool. Create another whirlpool and add a second egg. Cook for 3 ½ minutes for a firm white and runny yolk, or longer for a more firm yolk. Watch the temperature to maintain a bare simmer; too many bubbles will disrupt the shape of the egg.
- Transfer poached eggs t0 a shallow dish filled with warm water. This will keep the eggs warm without overcooking them. Continue poaching remaining four eggs.
- In a 2-cup (or larger) glass measuring cup, combine the egg yolks, lemon juice, ¼ teaspoon salt and pepper and blend with an immersion blender until thick, frothy and lightened in color, about 30 seconds. Alternatively, use a stand blender.
- Melt the butter, covered in the microwave or in a small pot on the stove, until very hot.
- With the immersion blender running, slowly stream the hot butter into the egg yolks until it’s fully combined. Blend a few extra seconds to make sure the sauce is thick and the butter is fully blended in. Taste and adjust seasoning if needed; set aside while you warm the lobster.
brown butter lobster benedict
- Melt butter in a large skillet over medium heat. Cook butter, stirring every so often, as it foams, sputters and just begins to brown and smell nutty. Remove from heat and stir in lobster meat and a pinch of salt.
- Meanwhile, toast the english muffins.
- To assemble lobster benedicts, place two toasted english muffin halves on a plate and top with some arugula (if using). Spoon lobster meat on top. Drain eggs on paper towel lined plate, gently pat dry and place on top of lobster meat. Drizzle with hollandaise sauce and garnish with chives. Serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: ½ benedict
- Calories: 454
- Sugar: 0.6g
- Sodium: 448mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12.7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 390mg
Keywords: lobster benedict