Lobster Eggs Benedict is my favourite brunch in the world. The flavours of the poached lobster with the soft poached egg combine superbly. You don’t need a lot of lobster to make this dish amazing. In fact its better as an accompaniment to the eggs instead of being the main attraction. Although the lobster makes a lovely change from the usual salmon it is essential in Lobster Eggs Benedict. To keep the purists at bay, I do use Canadian bacon as the flavour is amazing. Served as a brunch dish every time this is always a winner for the one you love.

Also I use croissant as the base instead of the more traditional muffin. I find the buttered warmed croissant is far better at absorbing the flavour of the eggs and Hollandaise Sauce. I would like to point out that I have a healthy appetite and this recipe is listed as for 2 but could feed 4 people happily.

Lobster Eggs Benedict

When you need a brunch to fill and impress then look no further. Lobster Eggs Benedict is a brunch that i always look forward to both cooking and comsuming.

4.80 from 138 votes

Print Pinterest Add to Collection

Course: Breakfast, Brunch, Main Dish

Cuisine: American

Keyword: Bacon, Croissants, Eggs, Hollandaise, Lobster, Poach, Sauce, Spice

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: People

Calories: 947kcal

Ingredients

2 large croissant sliced in half
4 large eggs free range
8 slices Canadian Bacon or similar
150 g lobster tails
1 splash vinegar optional

Hollandaise Sauce

4 large egg yolks free range
2 tsp lemon juice
56 g unsalted butter
1 tbsp double cream
1 pinch paprika
salt to taste
pepper to taste

Instructions

Hollandaise Sauce

Place a small saucepan over a low heat and add the butter.
56 g unsalted butter
In a mixing bowl, add the egg yolks, lemon juice, double cream and salt and pepper and whisk together.
4 large egg yolks, 1 tbsp double cream, salt, pepper, 2 tsp lemon juice
The butter should have melted by now. Add a spoon of the melted butter to the egg mixture and continue to stir. Continue to add a spoonful at a time stirring well in between. This way you don’t end up with scrambled eggs.
When all of the butter has been added to the egg mixture, pour it back into the pan and stir over a low heat for up to 30 seconds.
Remove from the heat and leave to cool. It will naturally thicken as it cools.
Place the oven on 200C/390F/Gas Mark 8 for the croissants.

Preparing the Lobster

Lay a sheet of kitchen foil out and add the lobster pieces/tails. Add a good knob of butter and pop in the oven for about 5 minutes to warm through. Remove from the oven and put to one side until needed. While the lobster is in go to the next stage.
150 g lobster

Poaching Eggs

Place a medium saucepan of slightly salted water over a high heat and bring to a rolling boil.
Reduce the heat so the water starts to simmer.
This is where many people add a good splash of vinegar to the water to help the white stay together.
1 splash vinegar
Crack an egg into a small cup.
4 large eggs
Give the water in the pan a stir to create a little vortex and gently add the egg from the cup.
Repeat with the other eggs but only stir once.
I poach my eggs for 4 minutes, so the white is firm, but the yolk is still runny. Remove from the water after 4 – 5 minutes using a slotted spoon.
Place a frying pan over a medium to medium high heat and add the Canadian bacon. Warm gently turning after about 60 – 90 seconds.

The Croissants

While the eggs are poaching and the bacon is warming, place the sliced croissants on a baking tray in the preheated oven for 3 – 5 minutes to toast or until they’re to your liking.
2 large croissant
Remove and add a little butter (optional) and add the Canadian bacon then a poached egg and top with the Hollandaise Sauce.
8 slices Canadian Bacon

Putting it Together

Place the croissant halves side by side. Remove the lobster from the foil and add in between.
Finally sprinkle a little paprika over the top of the sauce and serve immediately.
1 pinch paprika