Description
A luxurious twist on classic eggs benedict featuring buttery lobster meat and rich hollandaise sauce.
Ingredients
Scale
- 6–8 ounces fresh lobster meat (from steamed or boiled lobster tails)
- 2 English muffins, sliced and toasted (2 halves per serving)
- 2 fresh eggs (per serving)
- 1–2 tablespoons white vinegar (for poaching water)
- 4 tablespoons butter (melted for hollandaise and buttering muffins)
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- to taste salt
- pinch of cayenne pepper (optional)
- chopped fresh herbs like dill, chives, or parsley
Instructions
- Cook lobster tails by steaming or boiling in water for 5-7 minutes until tender. Cool slightly, then carefully remove the meat from shells and chop into bite-sized pieces to ensure buttery lobster in every bite.
- Slice the English muffins in half and toast lightly until golden brown. While still warm, spread a thin layer of butter to add richness and keep them from becoming soggy.
- Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach eggs for 3-4 minutes for runny yolks, or longer if desired. Remove with a slotted spoon and drain on paper towels.
- In a double boiler or heatproof bowl set over simmering water, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking vigorously to create a creamy, smooth sauce. Season with salt and a pinch of cayenne pepper if using.
- Place toasted English muffin halves on plates. Add a generous spoonful of chopped lobster meat to each half, top gently with a poached egg, then ladle warm hollandaise sauce over the top. Garnish with fresh herbs for color and aroma.
Notes
- This dish is perfect for a special brunch or holiday breakfast.
- Feel free to substitute lobster with crab or smoked salmon for a different twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching, Steaming, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg