Eggs Benedict is a traditional American breakfast or brunch dish that consists of an English muffin topped with a poached egg, bacon or ham, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served.
My dad and I absolutely love Eggs Benedict, so I decided to make us Lobster Benedicts. It was so fun cooking for him, my mom, uncles, and aunt. My little cousin, Kaitlyn helped me cook! My dad made everyone his world famous bloody mary’s, and they went really well with the meal. It was a Saturday morning well spent!
Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 4 – 6 servings
- 1-pound cooked lobster meat (Order here: Lobster Online)
- 2 tablespoon butter, melted (I used Cabot butter!)
- Dash of paprika
- Salt & pepper
- 1 cup butter melted (I used Cabot butter!)
- 1 teaspoon brown mustard
- 1 tablespoon lemon, juiced
- 1 egg
- 8 cups water
- 8 eggs
- English muffins, halved (I used Vermont Bread Company English muffins!)
- A handful of fresh sautéed spinach
- Turn on broiler.
- Place lobster meat baking sheet.
- Top with melted butter, salt, pepper, and paprika.
- Broil for 4-5 minutes.
- In a food processor, blend the egg, mustard and lemon juice.
- Once blended add ingredients to a medium pot and bring to a boil
- Add the butter.
- Boil 8 cups of water in a large saucepan.
- Swirl/stir the water with a large spoon.
- Carefully add the eggs one at a time.
- Turn down the heat, cover with a lid and let the eggs sit in the water for 4 – 6 minutes.
- Remove from water and set aside.
Assembling the Lobster Benedict
- Toast English muffins
- Top with 2-3 fresh or sautéed leaves of spinach, optional
- Top with sliced tomato, optional
- Place lobster on top of spinach.
- Place the poached egg on top of the lobster.
- Add the hollandaise sauce to the top.
Enjoy with a delicious bloody mary, mimosa, orange juice or whatever your heart desires!