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Perfect Lobster Eggs Benedict Recipe

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A luxurious yet approachable brunch recipe featuring tender lobster, perfectly poached eggs, and creamy hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 1 large lobster tail (about 6–8 oz), cooked and sliced (fresh or frozen, thawed)
  • 1 tablespoon unsalted butter (for sautéing lobster)
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 large eggs (for poaching), fresh and cold
  • 2 English muffins, split and toasted
  • Chopped fresh chives or parsley (for garnish)
  • 1 tablespoon white vinegar (for poaching water)

Instructions

  1. Prepare the Lobster: If using a cooked lobster tail, carefully slice the meat into thick medallions. In a small skillet, melt 1 tablespoon of unsalted butter over medium heat. Add lobster pieces and sauté for 2-3 minutes until warmed through and slightly golden. Remove from heat and set aside. If using raw lobster tails, steam or boil until just cooked, about 8-10 minutes.
  2. Toast the English Muffins: Split and toast the English muffins until golden and crispy. Set aside on warm plates.
  3. Make the Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until the mixture is light and slightly thickened. Place the bowl over a pot of gently simmering water (double boiler method) ensuring the bowl doesn’t touch the water. Slowly drizzle in 1/2 cup melted butter while whisking constantly until the sauce thickens and becomes glossy. Season with salt and a pinch of cayenne pepper if using. Keep warm but don’t overheat to avoid curdling.
  4. Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of white vinegar. Crack each egg into a small bowl, then gently slide the eggs one at a time into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
  5. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each with a few lobster pieces, then carefully place a poached egg on top. Spoon generous amounts of warm hollandaise sauce over the eggs.
  6. Garnish and Serve: Sprinkle chopped chives or parsley over the top and serve immediately while warm.

Notes

Use freshest eggs for best poaching results. Keep hollandaise sauce warm but avoid overheating to prevent curdling. If sauce thickens too much, whisk in a teaspoon of warm water to loosen. Lobster should be warmed gently to avoid rubbery texture. Can substitute lobster with smoked salmon or crab for variation. Gluten-free English muffins or bread can be used for gluten-free adaptation.

Nutrition

Keywords: lobster eggs benedict, brunch recipe, hollandaise sauce, poached eggs, lobster brunch, easy luxurious brunch

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