• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Eggs & Potatoes » Lobster Benedict

    Lobster Benedict

    First Published: Mar 29, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    If you love lobster, we're sure you will enjoy this delicious lobster Benedict. This is a variation of eggs Benedict for seafood lovers! Top it with a poached egg and homemade lemony, buttery hollandaise sauce for a restaurant quality breakfast at home, but at a fraction of the cost.
    Jump to Recipe
    Lobster benedict with yolk dripping down on a dark grey plate with a gold fork.
    Lobster benedict with yolk dripping down on a dark grey plate with a gold fork.

    Eggs Benedict is always a popular brunch (or breakfast) recipe. We thought we would take that idea up a notch (or several!) and try making it with lobster. Traditionally eggs Benedict is made with Canadian bacon or sliced ham and an English muffin. We decided to mix things up with this lobster Benedict and use lobster and a ciabatta instead!

    Recently, we shared another variation of eggs Benedict. Eggs Blackstone uses roasted tomatoes, bacon, and sourdough toast. Both recipes use hollandaise sauce, which isn't difficult at all to make in a blender. Read on to learn how to make it!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🦞 Ingredients
    • 📝 Instructions
    • 🍳 Equipment
    • 💡 Variations
    • 🌡️ Storage
    • 💭 Top tip
    • 🥚 Related Recipes
    • 📖 Recipe
    • Food safety

    ❤️ Reasons to Love This Recipe

    • It's quick. You can have this recipe done in 15 minutes or less.
    • It's easy. Despite any idea that you might have about this recipe being complicated. It's actually quite easy to make.
    • It's high protein. This recipe contains 21 g of protein. That's enough to fuel you went until lunch.

    🦞 Ingredients

    Hollandaise Sauce

    Hollandaise sauce ingredients
    • 2 large eggs. Separated. You will only be using the yolks. Follow this tutorial from Simply Recipes to learn how to separate an egg. You can save the whites to make an egg white omelette or scrambled egg whites.
    • 1 tablespoon lemon juice.
    • Salt and pepper. To taste.
    • ½ cup unsalted butter.

    Lobster Benedict

    Lobster Benedict ingredients
    • 1 large lobster tail.
    • 1 medium ciabatta bun.
    • Salt. To taste.
    • 2 large eggs. Poached or fried. Traditionally this dish uses poached eggs. If you prefer fried eggs, check out our post for different ways to cook eggs for instructions for frying eggs to suit different tastes.
    • Splash white vinegar. Used to poach the eggs. A splash of vinegar in the water will help the egg whites to firm up faster and help prevent them from dispersing in the water.

    📝 Instructions

    Hollandaise Sauce

    Egg yolks, lemon juice, salt, and pepper in a blender.
    In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.

    Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.

    Melted butter being poured into a blender with egg yolk mixture.
    With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.

    Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

    Lobster Benedict

    Lobster tail in boiling water in a medium stainless steel saucepan.
    Add enough water to a medium saucepan to fill it halfway. Lightly salt the water. Bring water to a boil, and add the lobster tail (in the shell). Boil for 4 to 5 minutes. Drain water and allow to cool.

    Cut the ciabatta bun in half and toast each half in a toaster. Butter while hot, then set the toast aside.

    Egg poaching in a small white skillet.
    Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining egg.

    Once cool, use kitchen scissors to cut the shell off of the lobster tail. Chop meat into ½ inch pieces.

    Hollandaise sauce being spooned on top of lobster Benedict.
    Construct the Lobster Benedict as follows:
    Place a piece of toast on a serving plate. Top each piece with chopped lobster, dividing evenly. Top with warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper.

    Click here to learn how to make Lobster Benedict in a visual story.

    🍳 Equipment

    • Blender. Used to make the hollandaise sauce. This is easiest method for making hollandaise sauce. You can also use a medium bowl and a whisk.
    • Double boiler. Used to keep the hollandaise sauce warm until ready to use.
    • Silicone whisk. Used to whisk the hollandaise sauce.
    • Toaster. Used to toast the ciabatta bun.
    • Medium saucepan. Used to boil the lobster and poach the eggs.
    • Slotted spoon. Used to remove the poached eggs from hot water.

    💡 Variations

    • Gluten-Free - Use gluten free ciabatta rolls for a gluten-free version of this recipe.
    • Deluxe - Add an extra egg for the deluxe version.
    • Smoked Salmon Benedict - Substitute lobster with smoked salmon.

    🌡️ Storage

    This recipe is best made fresh the day that you serve it. You can boil the lobster a day ahead and store it in an airtight container in your refrigerator. The hollandaise sauce does not store well, so that should also be made fresh.

    💭 Top tip

    • A poached egg is traditional, but you can substitute a fried egg. Check out our articles for different ways to cook eggs for ideas and instructions.
    • When poaching the eggs, use just barely simmering water. Crack the egg into a ramekin or small bowl, then gently slide the egg into the water. It helps to whisk the water to create a small whirlpool. That helps hold the egg together when it's added to the water.
    • To keep the hollandaise sauce from separating, and the eggs from curdling, start the blender and allow it to run for 20 to 30 seconds. Then while the blender is running, add the butter very slowly in a thin stream.
    • If the hollandaise sauce is too thick, add a bit of warm water to thin it.

    🥚 Related Recipes

    • Eggs Blackstone
    • Croque Madame
    • Breakfast Street Tacos
    • Phyllo Breakfast Cups

    See more egg and potato recipes →

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Lobster benedict with yolk dripping down on a dark grey plate with a gold fork.

    Lobster Benedict

    Heavenly Home Cooking
    If you love lobster, we're sure you will enjoy this delicious lobster Benedict. This is a variation of eggs Benedict for seafood lovers! Top it with a poached egg and homemade lemony, buttery hollandaise sauce for a restaurant quality breakfast at home, but at a fraction of the cost.
    5 from 1 vote
    Print Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 2 servings
    Calories 640 kcal

    Equipment

    Blender
    Double boiler
    Silicone whisk
    Toaster
    Medium saucepan
    Slotted spoon
    Prevent your screen from going dark

    Ingredients
     
     

    Hollandaise Sauce

    • 2 large eggs Separated. You will only be using the yolks.
    • 1 tablespoon lemon juice
    • salt and pepper To taste.
    • ½ cup unsalted butter

    Lobster Benedict

    • 1 large lobster tail
    • 1 medium ciabatta bun
    • salt To taste.
    • 2 large eggs Poached or fried.
    • splash white vinegar

    Instructions
     

    Hollandaise Sauce

    • In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.
      2 large eggs, 1 tablespoon lemon juice, salt and pepper
    • Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.
      ½ cup unsalted butter
    • With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.
    • Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

    Lobster Benedict

    • Add enough water to a medium saucepan to fill it halfway. Lightly salt the water. Bring water to a boil, and add the lobster tail (in the shell). Boil for 4 to 5 minutes. Drain water and allow to cool.
    • Cut the ciabatta bun in half and toast each half in a toaster. Butter while hot, then set the toast aside.
      1 medium ciabatta bun
    • Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining egg.
      salt, 2 large eggs, splash white vinegar
    • Once cool, use kitchen scissors to cut the shell off of the lobster tail. Chop meat into ½ inch pieces.
      1 large lobster tail
    • Construct the Lobster Benedict as follows:
      Place a piece of toast on a serving plate. Top each piece with chopped lobster, dividing evenly. Top with warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper.
      2 large eggs

    Notes

    The recipe provides instructions for poaching eggs. However, if you prefer, you can fry them instead. Fry them as follows according to your preference:
    Over Easy
    1. Add butter to skillet or griddle over low medium heat.
    2. Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don't break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
    3. Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
    4. Using a wide non-stick spatula, carefully flip so yolks don't break. Cook for an additional minute.
    Over Medium
    1. Follow same steps as over easy, but after flipping, allow them to cook for an additional 2-3 minutes.
    Over Hard
    1. Add butter to skillet or griddle over low-medium heat.
    2. Crack eggs into a ramekin or teacup. (Cracking eggs into a cup first allows you to be sure that the yolks don't break and to pick out any shell that may have gotten into the egg.) Season with salt and pepper.
    3. Carefully add eggs to skillet, break the yolks, and cook until the egg is solid throughout. To avoid scrambled eggs, do not disturb or move the egg around while cooking.
    4. Using a wide non-stick spatula, flip, and cook for an additional 1-2 minutes.

    Nutrition Facts

    Calories: 640kcal (32%)Carbohydrates: 14g (5%)Protein: 21g (42%)Fat: 56g (86%)Saturated Fat: 32g (200%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 534mg (178%)Sodium: 419mg (18%)Potassium: 223mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1960IU (39%)Vitamin C: 3mg (4%)Calcium: 97mg (10%)Iron: 2mg (11%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 2 servings
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food, that previously touched raw meat.
    • Wash hands after touching raw meat.
    • Don't leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Use oils with high smoking point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove.

    See more guidelines at USDA.gov.

    « Banana Protein Muffins
    Crockpot Shredded Beef »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast Couscous
    • Strawberry Banana French Toast
    • Orange Pancakes
    • Quiche Provencale
    • Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo