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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
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 640 kcal

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
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