Best Lobster Benedict

This Lobster Benedict is elegant and easy. It’s perfect for holidays and any time you’d like to splurge on a delicious brunch.

Break the yolk and admire it running down through the lobster to the muffin.

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With succulent lobster, crispy toasted English muffins, and rich Hollandaise sauce, it’s the perfect brunch recipe for Easter or Mother’s Day. The butter-warmed lobster melts into the toasted muffins, and the runny yolk blends with the butter and sauce for pure brunch comfort.

What You Need

• English Muffins: Use packaged or homemade English muffins. If you make homemade, make them the day before your brunch.
• Lobster Meat: Buy frozen lump lobster meat with the claws, or lobster tails, unless you find Massachusetts or Maine lobster.
• Eggs: Use the freshest eggs possible. Fresh eggs make all the difference in the world.

For the Hollandaise Sauce

• Eggs: Again, use fresh eggs.
• Lemon Juice: Fresh lemon juice is best.
• Water: This thins it out a bit.
• Salt: Add salt to taste.
• Pepper: I use white pepper in light sauces, but you can substitute black pepper. Add a pinch of cayenne pepper for a little kick.
• Butter: Use unsalted butter.

How to Make Them

This is such an easy recipe, we don’t even need our usual process photos.

1. Thaw the lobster in the fridge overnight.
2. Split the English muffins with a fork. Toast them to your desired doneness.
3. If using uncooked lobster, cook it in a pan with salted, boiling water. Or poach it in butter.
4. Drain the lobster and dry it with a paper towel. Chop it into bite-sized pieces.
5. Top the toasted English muffin halves with room temperature or cold lobster.
6. Poach the eggs.
7. Make the Hollandaise sauce.
8. Top the lobster with a poached egg. Spoon the sauce over the lobster. Garnish with a piece of lobster and chopped parsley or chives.

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How to Poach Eggs

1. Crack the eggs into a colander to remove some of the runny egg white. This removes the runny part of the white, leaving the poached egg with a nice oval shape.
2. Bring water in a Dutch oven to a low boil, then reduce the heat. Gently pour the eggs into the simmering water in different places around the pan. Give them a stir, then cover the pot. Time them for about 2-3 minutes. Test for doneness by the color. The top of the white should be opaque. They should still be jiggly, but the white should not be runny.
3. Remove the eggs from the pot with a slotted spoon.

How to Make Hollandaise Sauce From Scratch- Stovetop Method

Hollandaise Sauce has a bad reputation. Folks are intimidated from making this sauce, but it really couldn’t be easier.

There are two methods for making Hollandaise. One is on the stovetop, the other in a blender. Note: To use the blender, the blades must reach the bottom of the container. If not, it will not mix the small amount of liquid in the blender container. An immersion blender will work as well.

1. Separate the egg whites from the yolks.
2. Set up a double boiler. The water in the lower pan should not touch the upper pan. Bring the water to a simmer over medium heat.
3. Add the egg yolks to the top pot of the double boiler, along with the lemon juice, water, salt, and peppers.
4. Cut the butter into four pieces. Add a tablespoon of butter to the egg mixture. Let it melt, whisking constantly. Then add more butter as the previous piece is melted. The egg will begin to stick to the outside of the pot. Continue to scrape that off as you whisk. If the egg is sticking to the outside of the pot too quickly, remove it from the heat. Continue adding the butter until it is all melted. By the time you reach the last piece, the sauce should be thick and glossy.
5. If the sauce becomes too thick or clumpy, add 1 tablespoon of hot water, not boiling, and continue whisking. You can always fix a broken Hollandaise. It just takes patience, low heat, warm water, and your whisk.

Pro Tip: You can take the top pot of the double boiler on and off the heat to regulate the temperature. The sauce should cook slowly.

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Make It Ahead

The beauty of this recipe is that everything can be made ahead.

Make the English muffins the day before your special occasion.

Lobster can be gently heated in butter in a saucepan for just a minute or two, but it can also be used at room temperature or cold without affecting the flavor.

Poach the eggs ahead. Store them in an airtight container in the fridge overnight. To warm them, plunge them into simmering water for about 30 seconds.

The Hollandaise sauce, although best made fresh can be reheated over the double boiler. Add hot water to thin it a bit.

How to Store and Reheat

Store each component separately in airtight containers in the refrigerator for 2 days. Use the section above, Make It Ahead, for reheating instructions.

Variations

• One of our favorite variations is to add sautéed spinach to the muffin, then add the lobster and egg. This makes a Lobster Florentine Benedict.
• Try smoked paprika for a smoky flavor instead of the cayenne pepper.
• Use other fresh herbs: dill, tarragon, chives and green onions are all great.

Frequently Asked Questions

More Brunch Recipes

• Eggs Benedict
• Chorizo Huevos Rancheros
• Spinach and Caramelized Onion Quiche
• Jackie Kennedy’s Fluffy Waffles

Helpful Tools

• Double Boiler
• Whisk
• Dutch Oven

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Try this Lobster Benedict at your next special occasion and see your guests’ faces light up. This is the kind of brunch that makes a holiday feel extra special.

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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