Lobster eggs benedict stacks sweet lobster meat and soft poached eggs on toasted English muffins under a warm Cajun hollandaise.
The sauce is whisked over gentle heat instead of raw, so the yolks reach a safe 160 degrees F and still turn out silky. Plan on about 30 minutes for two generous servings.
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Why This Lobster Eggs Benedict Recipe Works
Cooking the yolks over barely simmering water thickens the sauce and brings it to 160 degrees F. That makes it safe to serve and keeps it smooth, with none of the raw egg risk of a cold whisked sauce.
Warming the lobster in a little butter wakes up its natural sweetness without toughening it. Short heat is all cooked lobster needs, so it stays tender and juicy.
A pinch of Cajun seasoning gives the buttery sauce gentle heat and color. It plays well with the lemon and lets the lobster stay the star of the plate.
Ingredients for Lobster Eggs Benedict
- 3 large egg yolks, for the hollandaise
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 cup unsalted butter, melted and still warm
- 1 teaspoon Cajun seasoning
- 2 English muffins, split and toasted
- 4 large eggs, for poaching
- 1 tablespoon white vinegar, for the poaching water
- 1 cup cooked lobster meat, about 6 ounces, chopped
- 1 tablespoon unsalted butter, for warming the lobster
- 1 tablespoon fresh chives, snipped
Egg yolks. Use fresh large eggs and separate them carefully, since a speck of white can make the sauce streaky.
Butter. Melt it until just liquid and still warm, not hot, so it blends in smoothly instead of splitting the sauce.
Lobster meat. Cooked tail or claw meat works. Pat it dry and cut it into bite size pieces so it warms evenly.
English muffins. Split and toast them until deep golden so the crisp edges hold up under the eggs and sauce.
Cajun seasoning. Check the label for salt, since blends vary. This recipe uses unsalted butter so the sauce stays balanced.
How to Make Lobster Eggs Benedict
1. Melt the butter Melt 1/2 cup butter in a small saucepan and keep it warm. Set a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water.
2. Cook the yolks Whisk the yolks, lemon juice, and 1 tablespoon water in the bowl for 3 to 4 minutes until thick and pale and 160 degrees F on a thermometer.
3. Finish the sauce Take the bowl off the heat and whisk in the warm butter in a thin stream. Stir in the Cajun seasoning and keep the sauce warm, off the heat.
4. Poach the eggs Simmer 3 inches of water with the vinegar. Slip in the eggs one at a time and poach 3 to 4 minutes until the whites are set and the yolks still look soft.
5. Warm the lobster Heat 1 tablespoon butter in a small skillet and warm the lobster 1 to 2 minutes, then toast the muffin halves.
6. Assemble Layer muffin, lobster, and egg on each plate, spoon on the hollandaise, and finish with chives.
How to Serve Lobster Eggs Benedict
Serve the stacks right away on warm plates for a special brunch. Crisp fondant potatoes and a side of air fryer asparagus make a full plate. A couple of muffin tin egg bites suit a bigger spread, and a glass of strawberry pineapple mojito adds a cheerful toast.
How to Store and Reheat Lobster Eggs Benedict
Plan to serve this dish at once, because poached eggs and hollandaise are at their best fresh. Hollandaise should not sit out for more than 2 hours and does not reheat well, so discard any leftover sauce. Refrigerate leftover lobster and muffins separately for up to 1 day, and reheat the lobster to 165 degrees F before eating.
Tips and Variations for Lobster Eggs Benedict
Use a thermometer. Check that the yolk mixture reaches 160 degrees F before you add the butter.
Keep the heat gentle. Barely simmering water cooks the yolks smoothly, while a hard boil scrambles them.
Fix a tight sauce. Whisk in a teaspoon of hot water if the sauce thickens too much or looks like it is splitting.
Warm the plates. A warm plate keeps the sauce silky until the last bite.
Dry the lobster. Pat the meat with paper towels so it does not thin the sauce.
Flag the allergens. This dish contains shellfish, eggs, dairy, and wheat, so ask guests about allergies first.
Cook yolks firm for some guests. Young children, older adults, and pregnant guests should get fully cooked egg yolks.
Mind the eggs. Use fresh refrigerated eggs, and see Montana State University Extension egg fact sheet for general egg safety.
Frequently Asked Questions About Lobster Eggs Benedict
Can I make lobster eggs benedict with frozen lobster?
Yes. Thaw the meat overnight in the refrigerator, drain it, and pat it very dry before warming it in butter.
How do I keep the hollandaise from breaking on lobster eggs benedict?
Keep the heat low, add the butter in a thin stream, and whisk constantly. A teaspoon of hot water can bring a split sauce back together.
Can I prepare lobster eggs benedict for a crowd?
Make the sauce last and hold it in a warm bowl for up to 30 minutes. Poach the eggs in batches and keep them in warm water.
What if I do not have a double boiler?
Set a heatproof glass or metal bowl over a saucepan of barely simmering water. The bowl should sit above the water, not in it.
Can I use canned lobster meat?
Yes. Drain it well and pat it dry, then warm it gently in butter for a minute.
Lobster Eggs Benedict with Cajun Hollandaise
Equipment
- Saucepan
- Heatproof bowl
- Whisk
- Instant-read thermometer
Ingredients
Main Ingredients
- 3 large egg yolks for the hollandaise
- 1 tbsp lemon juice
- 1 tbsp water for the hollandaise
- ½ cup unsalted butter melted and warm
- 1 tsp Cajun seasoning
- 2 English muffins split and toasted
- 4 large eggs for poaching
- 1 tbsp white vinegar for the poaching water
- 1 cup cooked lobster meat about 6 ounces, chopped
- 1 tbsp unsalted butter for warming the lobster
- 1 tbsp fresh chives snipped, for garnish
Instructions
Cooking
- Set up. Melt 1/2 cup butter and keep it warm, then set a heatproof bowl over barely simmering water.
- Cook yolks. Whisk the yolks, lemon juice, and water for 3 to 4 minutes until thick and 160 degrees F.
- Add butter. Off the heat, whisk in the warm butter slowly, then stir in the Cajun seasoning.
- Poach. Poach the eggs in barely simmering water with vinegar for 3 to 4 minutes until the whites set.
- Warm lobster. Heat the lobster in 1 tablespoon butter for 1 to 2 minutes and toast the muffins.
- Assemble. Stack muffin, lobster, and egg, then spoon on the sauce and add chives.
