Part 2 – Breakfast: Lobster Eggs Benedict

March 20, 2012

You’ve probably had eggs benedict with ham, smoked salmon, or spinach. Now try it with lobster. Let’s add a side of asparagus, which also goes well with hollandaise sauce.
Breakfast time!

For your lobster cooking need go to: Part 1 – Cooking the Lobster
Part 3 – Flatbread Lobster Roll
Part 4 – Lobster Stuffed Shells
Part 5 – Lobster Bisque

Hollandaise Sauce

• 4 egg yolks
• 1 cup unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon white wine
• pinch of salt
• pinch of cayenne

Melt the butter in a small pan and spoon off the white froth that appears on top.

In a medium saucepan, put the egg yolks, lemon juice, white wine, and salt.
On very low heat, whisk until the yolks are creamy, for about two minutes, removing the pan from the heat if it gets too hot. You must be careful not to overcook because you’ll wind up with scramble eggs.
Remove from heat and add the butter in drizzles. Never stop whisking. It’s like making a mayonnaise. Alternatively, you can put the yolk mixture in a blender and pour in some of the butter, then blend, pour a little more, blend again – you get it.
Keep a little glass of very cold water, and add a teaspoon or so if you see that the mixture is breaking.
Once it’s thick and all the butter has been absorbed, taste and season to your liking with more lemon juice, cayenne, and/or salt.

Keep in a warm place near the stove.

Poached Eggs

Bring a pot of water with 1-2 teaspoons of vinegar to a boil.
Break each egg into a small bowl or cup.
Before poaching the eggs, bring down the water to a simmer
Carefully drop in the water no more than four eggs at a time.
Cook 3 minutes and take the eggs out with a slotted spoon.
Put them on a plate and dry them with paper towel.
Repeat if you need more than four eggs.


In a medium pan, warm up some olive oil with chopped, cooked lobster meat. I used a mix of claw and tail meat.


Toast english muffins.
On each slice, put some lobster then one poached egg and pour hollandaise sauce over it.


Bring a pot of water to boil. Throw in a good pinch of salt. Blanch the asparagus for two minutes. Put them directly into very cold water. Heat them a little in the oven or in a pan.

Serve and eat.

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{ 5 comments… read them below or add one }

Kevin (Closet Cooking) March 21, 2012 at 8:11 am

Now these would make for a nice breakfast or brunch!


Steff March 21, 2012 at 8:55 am

Good one Bry!!! Looks very very delicious 🙂


Bryan July 16, 2012 at 8:51 am

Thanks Steff!


Tara January 14, 2013 at 1:10 pm

These are simply divine and I have included them in our Mouth Watering Mondays post at Come on over to see. Cheers, Tara


Kristeva August 2, 2013 at 11:12 am

OMG this sounds amazing! A must do next time I’m out east.


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