If you’re wondering what to make for a special brunch, this delicious lobster eggs Benedict is the perfect choice. It has delicate and delicious flavors, feels decadent, and is perfect to spoil yourself (and whoever else) with minimal effort.
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I know it might seem like an overstatement, but this is up there as one of my favorite brunch dishes ever. If just saying lobster eggs Benedict doesn’t get your taste buds going, then just look at the photo.
I can still just about taste all the yumminess remembering it days (or months) later. It’s such a wonderful combination and while a bit decadent (and not necessarily the cheapest buying a lobster tail), it is really worth it. At least once. Or more, of course.
When I was a child we often had seafood as an appetizer/starter to our Christmas dinner. So when we have had my parents visiting and being in New England, we felt it only fair to have lobster to start. As you can imagine, it was delicious. One year after they visited and we were on our own, we started thinking back to the lobster.
We got to thinking about having a fantastic breakfast to power us through to the later lunch we typically had on Christmas day. From there it wasn’t much of a leap to lobster eggs Benedict. That time, we had it with black pudding on the side for good measure.
What is eggs Benedict?
For those not familiar, Eggs Benedict is poached eggs over toasted English muffins, with ham in between and topped off with Hollandaise sauce. It originates from New York, but has become popular as a brunch dish the world over.
There are various iterations of the idea, like eggs Florentine with spinach instead of ham, eggs Royale with smoked salmon. And to me all good – a tasty mix of flavors and textures that make for a great brunch.
One of the things I love about living in this area is we get some great seafood. I still find it a little weird having a lobster tank in our local supermarket, but I will gladly go with it.
In most other places having young kids who likes lobster would no doubt put you in the distinctly posh category, but here I think it is just about acceptable. Still probably a bit unusual, but hey my eldest in particular has developed some good (if not always cheap) tastes.
For me, lobster eggs Benedict is such a delicious variation on the theme with the mellow flavor of the lobster going so well with everything else.
Tips for making lobster eggs Benedict
No one part of this is difficult. However the slightly tricky part is that there is a lot to do all at once. Nearly all the components go cold quickly so the key is trying to get it ready all together then serve up quickly.
I have made Hollandaise with both lemon and lime juice and both are good. I might even prefer lime, so go with what you prefer and have to hand.
You’ll see I suggest using two eggs per person and using one yolk for the sauce and poach the spare white. This is partly as I hate having leftover bits of eggs around and one full egg seems enough, but feel free to have two whole eggs and save a white for something else. You will probably have a bit too much sauce for two, but you can’t really split a yolk and one for two people is a bit short and hard to mix.
Sometimes when I have served this, I’ve added black pudding, or blood pudding, as mentioned above, which I know may not appeal to everyone. However it really is great if you give it a try and it works well with the rest of the ingredients. But also feel free to skip, too.
This lobster eggs Benedict makes a wonderful festive brunch, though really it would work any excuse. The Hollandaise sauce has just the right amount of citrusy punch to compliment the rest of the ingredients, from the rich Lobster to the oozing egg. Decadent, yes, but oh so good.
Try these other delicious brunch recipes:
Lobster eggs benedict
There are a few things to do at once here, but it doesn’t take all that long and all comes together to make a wonderfully tasty dish.
- 2 English muffins
- 1 lobster tail
- 4 eggs 2 of them separated
- 1 pinch cayenne pepper
- ¼ teaspoon dijon mustard
- 1 tablespoon lemon juice lime gold
- 4 tablespoon unsalted butter 55g
Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.
Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!
To make the Hollandaise sauce, put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.
As the eggs are almost ready, toast your muffins and melt the butter.
Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
Serve it all up – on each plate place two muffin slices, top with lobster then with the egg on top. Drizzle Hollandaise sauce over the top.
As mentioned in post, I sometimes serve this with a few slices of black pudding on the side – simply pan-fried – which works really well, too.
calories: 487calories | Carbohydrates: 27g | protein: 21g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 428mg | Sodium: 533mg | Potassium: 276mg | fiber: 2g | Sugar: 1g | Vitamin A: 1198UI | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
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This post was first shared in December 2014 and has been updated, primarily with new photos and some additional information.
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