Lobster Eggs Benedict with Hollandaise Sauce

Overview

• Dish type: Brunch / main course

• Flavor profile: Rich, buttery, creamy, lightly tangy

• Texture: Crispy toast, tender lobster, silky egg yolk, smooth sauce

• Difficulty: Medium–Advanced

• Cooking method: Toasting + poaching + sauce emulsification

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Yield

2 servings

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Ingredients (Exact Measurements)

Base

• 2 thick slices brioche or country bread

• 1 tablespoon unsalted butter (for toasting)

Lobster

• 200 g cooked lobster meat, cut into large chunks

• 1 tablespoon unsalted butter

• Salt, to taste

• Black pepper, to taste

Poached Eggs

• 4 large eggs

• 1 tablespoon white vinegar

• Water, for poaching

Hollandaise Sauce

• 3 large egg yolks

• 1 tablespoon lemon juice

• ½ teaspoon Dijon mustard

• 120 g unsalted butter, melted and warm

• Salt, to taste

• Pinch of cayenne or paprika (optional)

Garnish

• Fresh parsley or chives, finely chopped

• Paprika or black pepper, for finishing

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Preparation

Step 1: Toast the Bread

• Melt butter in a pan over medium heat.

• Toast bread slices until golden and crisp on both sides.

• Set aside and keep warm.

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Step 2: Warm the Lobster

• Melt butter in a skillet over low–medium heat.

• Add lobster meat, season lightly with salt and pepper.

• Warm gently for 1–2 minutes only.

• Remove from heat and cover to keep warm.

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Step 3: Poach the Eggs

• Bring a pot of water to a gentle simmer (not boiling).

• Add vinegar.

• Crack eggs into small bowls.

• Create a gentle whirlpool in the water and slide eggs in.

• Poach for 3–3½ minutes for runny yolks.

• Remove with a slotted spoon and drain on paper towels.

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Step 4: Make the Hollandaise

• Whisk egg yolks, lemon juice, and Dijon mustard in a heatproof bowl.

• Place bowl over gently simmering water (double boiler).

• Whisk constantly until thickened and pale.

• Slowly drizzle in warm melted butter while whisking.

• Season with salt and cayenne or paprika.

• Keep warm (do not overheat).

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Assembly

1. Place toasted bread on plates.

2. Spoon warm lobster evenly over each slice.

3. Top with two poached eggs per serving.

4. Generously spoon hollandaise sauce over the eggs.

5. Garnish with chopped herbs and a light dusting of paprika.

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Serving Suggestions

• Serve immediately while eggs are warm and yolks are runny.

• Pair with:

  • Fresh greens

  • Roasted potatoes

  • Sparkling water or champagne

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Chef’s Tips

• Use very fresh eggs for best poaching results.

• Keep hollandaise warm but never hot to prevent splitting.

• Lobster should only be warmed, never fully cooked again.

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Variations

• Crab Benedict: Substitute lobster with lump crab meat

• Avocado Benedict: Add sliced avocado under the lobster

• Spicy Hollandaise: Add hot sauce or chili oil