Lobster Eggs Benedict


  • Hollandaise Sauce
  • 2lb lobster (cooked)
  • 8 Eggs
  • 4 English Muffins
  • Salt & Pepper to taste
  • Chives (diced)


Step 1

Make the Hollandaise Sauce.

Step 2

Remove the meat from the lobster and put aside.

Step 3

*Poach the eggs: Fill a pan with water and bring it’s temperature to the point right before it would simmer. Crack the egg into a small dish so you can gently slide it into the water when ready. Create a whirlpool in the water and gently drop the egg directly in the center. Let cook for 3-4 minutes then remove to a paper towel (using a slotted spoon).
*For more detailed instructions on poaching an egg see this great tutorial from smitten kitchen.

Step 4

While the eggs are poaching open the English Muffins using a fork (to preserve the "nooks and crannies") then toast and butter them.

Step 5

Place the poached egg on top of the English Muffin then top with lobster meat and spoon your hollandaise sauce over it. Garnish with the diced chives.

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