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.
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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!
What You’ll Love About This Recipe
Ingredients
Hollandaise Sauce
- 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
- 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
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.
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
Cut the ciabatta bun in half and toast each half in a toaster. Butter while hot, then set the toast aside.
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Once cool, use kitchen scissors to cut the shell off of the lobster tail. Chop meat into ½ inch pieces.
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.
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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 tips
- 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
See more egg and potato recipes →
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Lobster Benedict Recipe
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.
Print Recipe
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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
- Add butter to skillet or griddle over low medium heat.
- 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.
- Carefully add eggs to skillet, and cook until egg whites just begin to set, about 2-3 minutes.
- Using a wide non-stick spatula, carefully flip so yolks don’t break. Cook for an additional minute.
- Follow same steps as over easy, but after flipping, allow them to cook for an additional 2-3 minutes.
- Add butter to skillet or griddle over low-medium heat.
- 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.
- 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.
- Using a wide non-stick spatula, flip, and cook for an additional 1-2 minutes.
Nutrition
Calories: 640kcal | Carbohydrates: 14g | Protein: 21g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 534mg | Sodium: 419mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1960IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
Servings: 2 servings
Calories: 640kcal
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.
