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Perfect Lobster Benedict Recipe Easy Homemade with Creamy Hollandaise Sauce

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A luxurious yet approachable brunch recipe combining tender lobster tails, perfectly poached eggs, toasted English muffins, and a silky homemade hollandaise sauce. Ideal for special occasions or indulgent weekend mornings.

Ingredients

Scale
  • 2 fresh lobster tails (about 6 oz / 170 g each), cooked and shelled
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted (or brioche as substitute)
  • 2 tablespoons white vinegar (for poaching eggs)
  • Fresh chives or parsley, finely chopped (for garnish)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (113 g), melted and kept warm
  • Pinch of cayenne pepper (optional)
  • Salt, to taste

Instructions

  1. Prepare the lobster: Boil salted water and cook lobster tails for 5-7 minutes until shells are bright red and meat is opaque. Cool, remove meat from shells, and slice lengthwise into medallions. Set aside.
  2. Make the hollandaise sauce: Whisk 3 egg yolks and 1 tablespoon lemon juice in a heatproof bowl until light and frothy. Place over simmering water (double boiler), ensuring bowl doesn’t touch water.
  3. Slowly drizzle in warm melted butter while whisking continuously until sauce thickens and becomes creamy (5-7 minutes). Add cayenne pepper and salt to taste. If too thick, add a teaspoon of warm water. Keep warm.
  4. Poach the eggs: Fill a deep skillet with water about 3 inches deep, add 2 tablespoons white vinegar, and bring to gentle simmer. Crack eggs into small bowls and gently slide into water. Poach 3-4 minutes for runny yolks.
  5. Remove eggs with slotted spoon, drain excess water, and place on warm plate or paper towel briefly.
  6. Toast the English muffins until golden and crisp. Arrange on plates.
  7. Assemble the Lobster Benedict: On each muffin half, layer lobster slices, top with a poached egg, and spoon generous hollandaise sauce over.
  8. Garnish with chopped fresh chives or parsley.
  9. Serve immediately.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm but not hot to prevent breaking. Vinegar in poaching water helps eggs hold shape. For dairy-free hollandaise, substitute butter with vegan butter but texture may vary. Toast muffins first, then make hollandaise, and poach eggs last for best timing.

Nutrition

Keywords: lobster benedict, hollandaise sauce, brunch recipe, poached eggs, seafood breakfast, easy brunch, homemade hollandaise

Find it online: https://emmaoven.com/perfect-lobster-benedict-recipe-easy-homemade-with-creamy-hollandaise-sauce/