Best Lobster Benedict Recipe

Why You’ll Love This Recipe

This recipe turns a traditional favorite into something truly special. The sweet, delicate flavor of lobster pairs beautifully with creamy hollandaise and soft poached eggs. It’s perfect for brunch gatherings, holidays, or when you want to treat yourself to a restaurant-quality dish without leaving home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lobster meat (cooked and chopped)
• English muffins, split
• Eggs
• Egg yolks (for hollandaise)
• Unsalted butter
• Lemon juice
• White vinegar
• Salt
• Black pepper
• Paprika or cayenne pepper (optional)
• Fresh chives or parsley, chopped

Directions

Start by preparing the hollandaise sauce. In a heatproof bowl, whisk egg yolks with lemon juice over a gentle heat source until slightly thickened.

Slowly drizzle in melted butter while whisking continuously until the sauce becomes smooth and creamy. Season with salt, pepper, and a pinch of paprika or cayenne if desired. Keep warm.

Toast the English muffins until golden and crisp.

Gently warm the lobster meat in a small pan with a little butter to enhance its flavor.

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach until the whites are set and the yolks remain soft.

To assemble, place toasted English muffin halves on plates. Top each with a portion of lobster meat.

Add a poached egg on top of the lobster, then spoon warm hollandaise sauce generously over the egg.

Garnish with chopped chives or parsley and serve immediately.

Servings and timing

This recipe serves 2 to 4 people (4 servings if using 2 muffins split into halves).

Prep time: 15 minutes
Cook time: 15 to 20 minutes
Total time: about 30 to 35 minutes

Variations

For extra flavor, add sautéed spinach or asparagus under the lobster.

Use brioche instead of English muffins for a richer base.

Add a touch of garlic or tarragon to the hollandaise for a subtle twist.

You can also substitute crab or shrimp if lobster isn’t available.

Storage/Reheating

This dish is best served fresh.

If needed, store components separately in the refrigerator for up to 1 day.

Reheat lobster gently in a pan, and rewarm hollandaise carefully over low heat while whisking. Avoid overheating to prevent splitting.

Poached eggs are best made fresh, but can be briefly reheated in warm water if prepared ahead.

FAQs

What is lobster Benedict?

It’s a variation of eggs Benedict that replaces ham with lobster meat.

Can I use frozen lobster?

Yes, just thaw it completely before using.

How do I keep hollandaise from splitting?

Use gentle heat and whisk continuously while adding butter slowly.

Can I make hollandaise ahead of time?

It’s best fresh, but you can keep it warm for a short time.

What’s the best bread to use?

English muffins are traditional, but brioche or other toasted bread works well.

How do I poach eggs perfectly?

Use gently simmering water with a little vinegar and cook until whites are set.

Can I use pre-cooked lobster?

Yes, most lobster meat used in recipes is already cooked.

Is this dish difficult to make?

It may seem fancy, but it’s quite manageable with a little preparation.

What sides go well with lobster Benedict?

Fresh fruit, roasted potatoes, or a light salad pair nicely.

Can I make this for a crowd?

Yes, just scale up the ingredients and keep components warm before assembling.

Conclusion

The best lobster Benedict recipe brings together rich, buttery flavors and elegant presentation in one unforgettable dish. With tender lobster, perfectly poached eggs, and creamy hollandaise, it’s a brunch favorite that’s sure to impress and delight every time.

Best Lobster Benedict Recipe

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A luxurious lobster Benedict featuring tender lobster meat, perfectly poached eggs, and rich hollandaise over toasted English muffins. An elegant brunch dish with buttery, creamy flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 cup cooked lobster meat, chopped
• 2 English muffins, split
• 4 eggs
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika or cayenne pepper (optional)
• 1 tbsp fresh chives or parsley, chopped

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Instructions

1. In a heatproof bowl, whisk egg yolks with lemon juice over gentle heat until slightly thickened.
2. Slowly drizzle in melted butter while whisking continuously until smooth and creamy. Season with salt, pepper, and optional paprika or cayenne. Keep warm.
3. Toast English muffins until golden and crisp.
4. Warm lobster meat gently in a pan with a little butter.
5. Bring water to a gentle simmer and add vinegar. Crack eggs into small bowls and carefully slide into water.
6. Poach eggs until whites are set and yolks remain soft, about 3-4 minutes.
7. Place toasted muffin halves on plates and top with lobster meat.
8. Add a poached egg to each, then spoon hollandaise over the top.
9. Garnish with chopped herbs and serve immediately.

Notes

• Use gentle heat to prevent hollandaise from splitting.
• Fresh lobster gives the best flavor, but frozen works well.
• Serve immediately for best texture.
• Add spinach or asparagus for variation.
• Reheat components gently if needed.
• Use brioche for a richer base option.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 34 g
• Saturated Fat: 18 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 320 mg