Lobster Benedict is a super luxurious twist on your classic eggs benedict breakfast. It’s got the perfectly poached eggs, toasted English muffins, and the hollandaise sauce…with the addition of perfectly cooked lobster making this brunch meal perfect for special occasions!
A decadent spin on breakfast, this lobster Benedict recipe is easier than you would think it would be. And don’t worry, bestie…we’re going to talk about how to make a delicious hollandaise sauce too. But before we do, I need to clear up something. And it’s really quite important.
You see, there is a misguided belief that eggs Benedict is a breakfast food. It is not. The proper time to have an eggs Benedict has, and always will be, after 10am…ideally, 11.30am. It is the quintessential brunch item.
How to make Lobster Benedict
Lobster eggs Benedict is a twist on a more traditional eggs Benedict that uses Canadian bacon. To create, you will be:
- Toasting and buttering your muffins
- Preparing your lobster
- Making some hollandaise sauce
- Putting it all together…and possibly gasping at how pretty it is.
Who invented Eggs Benedict
The inventor of eggs Benedict remains a bit of a mystery as there are conflicting accounts attributing the recipe to several different origins. A popular account says that Charles Ranhofer, a chef in Lower Manhatten’s Delmonico’s, came up with the recipe and named it after the picky patron that inspired it.
Another account suggests it was formalised at The Waldorf Hotel after a hungover Wall Street broker customed order the combination. The hotel’s chef was so impressed with the dish, he added it to the hotel’s menu. (This is my personal favourite of the origin stories.)
So, uh, basically…I don’t know who invented eggs benedict, but neither does anyone else!
What is Hollandaise sauce
Hollandaise sauce is one of humanity’s greatest accomplishments. It is made up of eggs, lemon juice, and butter…and when I say that, I mean to say that it’s basically 90% butter, and the other ingredients are purely and rightly incidental.
As you can imagine, it is indulgent and rich, and very delicious.
How to make the hollandaise
For this recipe, you can use premade hollandaise sauce, if you wish (it’ll be our secret, bestie!).
If you want to make the hollandaise from scratch, it’s not too difficult to do! All you need to do is whisk together egg yolks and cold water over a double boiler until the mixture thickens. At which point you add butter cubes, and once mixed…add lemon juice and season to taste.
(Don’t worry, I’ve included measurements and instructions again the in recipe card below so it’s nicely laid out for you.)
What kind of bread to use
Traditionally, English muffins are the go-to bread base for Benedict recipes. However, if you want to swap it out with something like a crumpet or sourdough, that will work too. The English muffin is my personal pick for this lobster benedict recipe though.
This Lobster Benedict is a fancy variation on your standard eggs Benedict recipe which is easy to create variations on. Here are a few quick suggestions.
- Swap out the hollandaise with bechemel to create Eggs Blanchard.
- Use smoked salmon instead of lobster meat, and you’ll have one of the most popular eggs benny combinations around (I’d often order this whenever I would go out for brunch).
- My fiancée loves adding avocado to her eggs benedict!
- The lobster can really be swapped out with just about anything – mix it up with lesser used toppings like corned beef, or smoked trout for a bit of a fun twist!
This brunch recipe is definitely best eaten fresh. However, if you need to store it, it will keep in a refrigerator for up to 3 days.
More brunch ideas
An eggs benedict with lobster is definitely on the fancier side of brunch. It’s perfect for special occasions or for days when you just want something a bit more. Here are a few more indulgent brunch recipes that are a feast for your eyes as well as your taste buds!
- Nutella & Dark Chocolate French Toast
- Strawberry Cheesecake Pancakes
- Hong Kong French Toast
- Easy Franzbrotchen – German Cinnamon Rolls
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.
If you’re thinking of making this recipe, I’d recommend sourcing good lobster. And that can be hard to do if you don’t live in a place that has lobster easily available.
If you live within the United States, Lobster Anywhere has some of the freshest mail order lobster available direct from Maine and Coastal New England.
That’s it. Go forth. And get your brunch on! If you’ve tried lobster Benedict, let me know what you thought of it in the comments below.Print
Lobster Benedict is amongst the most decadent brunch dishes around. Learn how to make this luxurious twist on a classic eggs Benedict brunch.
For the lobster
- 1 small lobster (about 1 ¼ lbs)
- ¼ cup white vinegar
- 1lb cold butter, cubed
For the hollandaise sauce
- 2 egg yolks
- ½ lb cold butter, cubed
- 1 tbsp lemon juice
- Salt, to taste
- Pepper, to taste
For the eggs
- 4 eggs, poached
To Assemble the Lobster Benedict
- 4 slices of English muffins
- 1 tsp chives, minced
- Paprika, a pinch (optional)
Prepare the Lobster
In a bowl or pot, mix the vinegar with 10 cups of cold water, bring to a boil, and then remove from heat. Add the lobster and cover for 1 minute. Remove lobster from pot, break off its claws, and then cook the claws for another 3 minutes. Remove meat from the lobster, cut into small bite-sized pieces, cover, and set aside (refrigerate if you will be a while).
How to Prepare the Beurre Monte
- Heat a saucepan over medium heat, add 1 tablespoon of water, and then incorporate the butter, one cube at a time. Make sure to allow each butter cube to emulsify fully before adding the next one. Keep warm.
- Add the lobster to your newly prepared beurre monte (if it doesn’t submerge completely, use a spoon to baste it as best you can!), keep over a low-medium heat for 3-5 minutes.
Prepare the Hollandaise
In a mixing bowl. thoroughly whisk together the egg yolks with 1 tablespoon of cold water. Place the bowl over a pot of (barely) simmering water to form a double boiler. Continue whisking until the mixture thickens – the whisk should leave behind streaks in the mixture, anything less and your mixture is likely still too runny. Incorporate the butter cubes, whisking in one at a time. Add lemon juice to taste, and season with salt and pepper to taste. Set aside (but keep warm).
Lobster Benedict, Assemble!
Toast and butter the English muffins. Using a slotted spoon, remove the lobster bites from the beurre monte, and arrange it on the four muffin slices. Add a poached egg over each lobster mound, and then a spoonful of hollandaise; finish with a gentle sprinkle of chive. (If you like a little spice, feel free to add a pinch of paprika at this stage as well.) Enjoy immediately!
- Optional: If the lobster is female, you can transfer its egg sacs to a prepared baking sheet, and bake at 350 degrees F for approximately 5 minutes – until the eggs are red and firm. Set aside to cool. Grate the cooked roe over the poached eggs using a microplane in the final assembly stage for a little added indulgence.
- If your hollandaise becomes too thick, you can thin it out by whisking in hot water, one teaspoon at a time, until you reach your desired consistency. Of course, you can use store-bought hollandaise sauce and save yourself the trouble too.
- Lobster can be a bit of a pain to shuck – the first time I tried, I needed to get a patient restaurant server to walk me through it. If you feel lost, know that you’re not alone. And that Google is your friend. (I am too…but I just feel Google can do a better job of helping you in this particular case.)
- In the Preparing the Lobster stage, you require 10 cups of water water. That’s 2.5 litres. (Just in case that makes it quicker for you to measure out!)
- Everyone has their favourite way to poach eggs. I’ve not included instructions on this so that you don’t feel compelled to follow my method. Go with whichever method feels good to you.
- If you don’t want to use an English muffin – a crumpet, a slice of brioche, or a slice of sourdough will work well as a substitute.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Eggs benedict, lobster benedict, eggs benny, lobster eggs benedict