Got lobster for breakfast? Here’s a recipe for the best Lobster Eggs Benedict from our good friend Captain Bob Blair, a pilot in the harbor of the City of Gloucester, Massachusetts. He’s not only has a deft feel for ships, tides and wind, but knows how to pick a great lobster! This recipe for Eggs Benedict calls for fresh picked lobster meat and a homemade hollandaise sauce.
- Fresh shucked lobster meat (I used the meat from a beautiful 3 lb. jumbo lobster)
- 2 Large Eggs
- English Muffin
- Egg yolks
- Casco Bay Butter
- Lemon juice
- Cayenne pepper
- shallow pan (fry pan works well) for egg poaching
- small pan for heating water to make sauce.
- medium hand whip / whisk
- slotted spoon or spatula
- medium glass bowl for sauce prep
- 2 small bowls to separate eggs
- Knife to slice lemon
Shop Lobster Meat
How to Make Lobster Eggs Benedict
- Prep lobster by lightly poaching or steaming for 8-10 minutes only, then strip and lightly break apart the pieces of meat. 1 lobster per two servings. Set aside.
- Set up for toasting English muffins, toast them when the eggs start poaching.
Sauce for Lobster Benedict:
- Separate egg yolks from whites, 1 per serving of sauce. Set in a small bowl.
- Heat a small pan of water on the stove top to a light bubble only.
- In a medium to large bowl place 2 table spoons of butter per yolk, place the bowl over the hot pan of water and let start to melt. Add dash of Cayenne Pepper. When butter is half melted remove from heat and set on side counter. Add egg yolks to butter stirring with whip constantly and return to heat carefully until the butter is melted and remove from heat.
- Cut lemon and squeeze half of it into the bowl used for the egg yolks, remove any seeds and add to the egg butter mixture. (Note the color and consistency change and return to heat over the pan of water. Stir constantly with the whip.
- At this point you will succeed or fail in the sauce prep, too much heat and the sauce will “cook” and turn into lemon scrambled eggs with butter, not enough and it will not thicken. So carefully play the sauce on and off the heat until is starts to thicken as you constantly stir it with the whip.
- You can have a bit of extra lemon juice ready to cool the sauce if it starts to get too hot…. but gradually it will begin to thicken and you want to remove it from the heat and carefully watch it rest and stir it while you begin the egg poaching. You will go back to the heat with the sauce and thicken further just before serving the eggs.
Also, try this Lobster Hollandaise sauce with a surf and turf of lobster tails and filet mignons!
Poach Eggs & Assemble:
- Place a couple inches of water in the shallow pan bring to a light boil and crack two eggs carefully into the water per serving. Toast the English Muffins. Poach the eggs until cooked to the desired amount.
- When the English muffin are ready lightly butter and set on a plate. Place the lobster meat onto the English muffins.
- With a slotted spoon or spatula carefully remove and drain the poached eggs from the pan and place gently on top of the lobster meat.
- Give the sauce one last check and heat if needed to finish thickening, spoon a generous amount over the eggs and serve right away.
You can garnish with home fries or asparagus if you like, both of which can be prepped ahead of time. Watch for the smiles. Be sure to check our Captain Bob on the high seas and byways with his stand up paddle board company, Speed Board USA. And if your lucky he might even make you breakfast!