Lobster Eggs Benedict

March 16, 2018June 30, 2022

If you’re looking for a delicious and decadent brunch idea, this Lobster Eggs Benedict is it!

Let me start by saying I’ve never in my life had or made an eggs benedict or hollandaise sauce. With that being said, THIS IS AMAZING!!! I KISSed this recipe. KEPT IT STUPID SIMPLE. The first thing I did was made the hollandaise sauce using this Julia Child’s recipe. Basically 3 egg yolks, lemon juice, butter and whisk until your arm falls off. Next time I will use an immersion blender like this one, otherwise my right arm will look like the Rock’s. But I did make one SLIGHT tweak to the recipe… I added a spash (or two) of cognac. My happy drink. I poured the hollandaise sauce into a plastic squeeze bottle and sat it to the side. I use squeeze bottles for all my sauces in case I want to make fancy designs or controlled drizzles.

I purchased my lobster tails from Walmart the day before. Yep, in the frozen section next to the shrimp. Be sure to let it thaw in the refrigerator overnight. As far as cooking, I just followed the bake directions. I cut length wise down the middle and basted it with butter and lemon, wrapped in foil and baked for 15-18 minutes on 350. I uncovered it and baked an additional 2-5 minutes.

While the lobster was baking, I made my belgium waffles. Nothing fancy, just tasty and pretty. I didn’t do homemade this time, I used Jack’s Belgium Waffle Mix. I topped with strawberry syrup, blueberries, whipped cream and sliced strawberries. I’ll show you how to make the strawberry syrup in another post. SUPER EASY, I’m talking jam, water and microwave-easy!

Then I grilled my English muffins with butter and garlic salt and sat to the side.

Next it was time to poach the eggs. Yes, my first time. I did the swirl method. Salted my water and let it heat until bubbles formed at the bottom and would gently break the surface. I swirled the water and cracked the egg so that it dropped in the center of the vortex. (sounds so sci-fi). After 2 1/2 minutes I removed the egg with a slotted spoon and drained on a paper towel. It would have definitely been faster, easier and prettier using an egg poacher cup because you could poach multiple eggs at the same time.

Finally it was time to assemble. I heated the hollandaise sauce in the microwave for about 10 seconds and did a quick shake. First I placed the english muffin on the plate. I put the lobster meat on top and basted again with melted butter, lemon and salt. Next, I gently placed the poached egg on top, sprinkled lightly with salt and pepper. Finally, I drizzled the hollandaise sauce over the Lobster Egg Benedict.

Perfection.

Is this an everyday brunch idea, absolutely NOT. Too rich for my blood. But, for a special occasion, it would make an awesome addition to your repertoire.