The Best Lobster Benedict Recipe

Lobster benedict is certainly an amazing dish that anyone wants to try at least once. Especially on Christmas occasions, this kind of food comes close to a luxurious breakfast. Explore the Lobster Benedict Recipe right now!

 lobster benedict

1. Ingredients

To make lobster:

  • Unsalted butter (24 tbs)
  • Light crushed clove garlic
  • Fresh lemon juice (2 tbsp)
  • Kosher salt 
  • Thawed lobster tails or raw fresh lobster (10 oz)

To make the Hollandaise sauce:

  • 3 egg yolks 
  • Lemon juice (2tbs)
  • Warm poaching liquid (¾ cup)
  • Pinch cayenne 
  • Kosher salt
  • Chopped fresh tarragon

To make the eggs:

  • 4 large eggs
  • Distilled white vinegar
  • Thick english muffin 
  • Poaching liquid (warm)

Recipe Note:

  • Servings: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins

2. Instructions

Poach the lobster

Put the pan on medium heat and melt the butter around 7-8 minutes. Until it becomes simmer, add the combination of garlic, lemon juice and ½ salted tsp to the pan. Return to the low heat, stir the mixture continuously.

Remove the lobster from the shell in the meantime. Cut lobster into bite-size pieces and toss it into the simmering butter. Poach the lobster within 5-6 minutes until its meat gets opaque and cook already through. Remember to keep the simmer lobster at over low heat and occasionally stir if you don’t want your dish to get burnt. Turn the heat off, set the pan aside and keep it warm.

Make the Hollandaise sauce

To cook the sauce for the Eggs Benedict, whisk the yolks and lemon juice together in a small bowl with a fork. Transfer the mixture to a blender and process on high speed for 1-1/2 minutes, or until frothy and bright yellow.

Slowly trickle in the warm poaching liquid into the blender on high speed. Wait for the sauce to thicken, about 1-1/2 minutes. Add the cayenne and tarragon in a medium mixing bowl. Season with salt to taste. Then set it aside.

Poach the eggs

lobster eggs benedict

Fill two-thirds water together with some drops of vinegar in the medium heat pan. Mix them with each other, then boil them over high heat and finally lower the heat to a gentle simmer. In the meantime, place one half of an English muffin cut side up on each of four serving dishes. Over each muffin, drizzle roughly 2 tsp of the leftover warm poaching liquid. 

Break the eggs into shallow cups or ramekins and place them in the water separately. Poach the egg in a small heat for 3 to 4 minutes. Until the whites are hard but the yolks are still runny. Used a slotted spoon to remove the eggs from the water. Prepare dry paper towels to blot the egg bottoms and transfer to the muffins. Next, divide the lobster evenly among the dishes, spooning it over the eggs, and drizzle about 2 tablespoons of the sauce over the lobster. Serve right away, with the remaining sauce passed around the table.

lobster benedict recipe

3. Nutrition Facts

Nutrition Facts

Ingredient 

Calories

Total 

1130

Fat Calories (kcal)

114

Fat (g)

26

Saturated Fat (g)

23

Polyunsaturated Fat (g)

34

Monounsaturated Fat (g)

60

Cholesterol (mg)

1

Sodium (mg)

990

Carbohydrates (g)

33

Fiber (g)

2

Sugar (g)

2

Protein (g)

56

Watch video to get more details about Lobster Eggs Benedict

With the Lobster Benedict Recipe above, now you can have your own luxurious breakfast at home or have new ideas for the party's menu. Importantly, lobster is the main soul of this kind of food. The more high quality the lobster is , the yummier the taste brings so visit Fishermen’s Net to grab the fresh ones. Besides, we always share useful tips related to seafood recipes. Follow us for more detail.

  • Website: www.mualobster.com
  • Address: 849 Forest Ave, Portland, ME 04103
  • Tel: +1 (207) 999 2424

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