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    You are here: Home / Cuisines / French / Lobster Benedict

    Lobster Benedict

    18 October 2017 - By Michelle Minnaar
    This post may contain affiliate links.

    Jump to Recipe

    Remember when I published a luxury style hotel breakfast with my oeufs en cocotte? Well, this lobster benedict takes the cake! If you serve this to some guests over breakfast or brunch, you will literally blow their minds away. It’s not every day, that you get to eat a special ingredient like lobster. Even if you make the classic version of eggs benedict with a fresh hollandaise sauce, the lobster just triumphs above everything.

    Lobster benedict is an excellent idea if you want to pleasantly surprise someone over a birthday, an anniversary or if you have excellent taste in food. It’s not as hard to prepare is it might appear at first. Cooking time is roughly twenty minutes. In my opinion, the poaching of the eggs is probably the most difficult part of the recipe. I think it’s even harder than making the hollandaise sauce to top it with. So, who will you serve this lobster benedict to? Perhaps for yourself as a breakfast in bed!

    Benedict Lobster

    lobster benedict in bed

    I am sure any breakfast, even this lobster benedict, tastes better after an amazing night of sleep.

    Lobster Tails Raw

    lobster tails

    Lobster benedict will be a great addition to when you wake up in your luxurious bed. It’s not one of the easiest ingredients to find out there, so you’ll have to go to the fish market. Alas, but this time my fishmonger didn't have any in stock but in the back of my mind I remembered Iceland had lobster tails, which worked just as well.

    There are two types of lobsters out there, warm and cold water lobsters. The basic visual difference is that the cold water ones have the traditional front claws while the warm water ones don’t. In contrast, the warm water lobster has appendages, or what I like to tell my kids ‘lobster antlers’.

    Peeled Lobster Raw

    Lobster tails are usually come from warm water lobsters. So, they could be shipped from the Caribbean, Australia, South Africa or the Pacific. They are all unique but it’s generally quite hard to determine the exact species unless you're an expert.

    Fried Lobster Butter

    cleaning the lobster tails

    First, you’ll have to devein the tail. Unless, you bought a pre-cooked ready lobster tail, which might be the easiest solution if don’t want too much hassle. Next, butterfly the tail and use a sharp knife to remove the vein. Brush the lobster meat with some oil or butter and cover the tail with foil. This little trick keeps the lobster tail from becoming tough and dry. This way, your lobster benedict will truly be enjoyable.

    English Muffin Toasted

    Also, remember not to throw out the shells. You can use the shells for some lovely lobster broth. When you caramelise lobster shells, you extract amazing flavours. Plus, it’s a great way to be sustainable and ensure you have minimum waste in the kitchen. Besides, how often do you make a lobster broth or bisque?

    Muffin Asparagus

    how to poach an egg

    Ever wondered how to poach an egg for this lobster benedict? This is definitely not my forte, me eggs sometimes come out weird. I always thought that people needed some special device or spoon because my eggs benedict in restaurants always looks so perfect. However, if you end up with an unusual looking poached egg, not to worry. It’s about the taste.

    Asparagus Muffin Lobster

    First, you should take a medium sized pan. Next, bring the water to boil. Add some apple vinegar or any vinegar you have at home. Apparently, this helps bring the egg together. Stir the water with a spoon until you have a funnel of some sort in the middle of the pan. Then drop the eggs into the middle and let it come together. You might need to try this a couple of times. The first time I tried to do this, I was very successful. Anyways, if you mess up the egg, you’ve got the lobster tail and hollandaise sauce to cover it up. That’s why I love the benedict-style dishes.

    Asparagus Muffin Egg Lobster

    Serving

    Don’t forget about the muffins. I like to shove mine buttered in the oven for a bit of crunch. You can also use a gluten-free alternative. Lastly, don’t forget to cover the eggs with hollandaise sauce and top it off with some chives.

    Remember when I said hollandaise sauce works perfectly with asparagus. Well, no surprise why I included it in this lobster benedict. However, if possible, I highly recommend using the white asparagus. Its smoother and subtler than the green one. Plus, I think aesthetically it will only make the lobster benedict more elegant. Some caramelised onions would be an added bonus.

    Now....where's the champagne?

    If you love lobster, you should also try my amazing lobster bisque!

    Benedict Luxury
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Benedict Lobster

    Lobster Benedict


    ★★★★★

    5 from 3 reviews

    • Author: Michelle Minnaar
    • Total Time: 30 minutes
    • Yield: 2 1x
    Print Recipe
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    Description

    Lobster benedict is a meal fit for a king or a queen. Runny egg served with asparagus and hollandaise sauce. Don't forget to buy the lobster tails.


    Ingredients

    Units Scale
    • 2 lobster tails, cooked and halved lengthwise
    • 12 asparagus spears, cooked
    • 2 English muffins, halved and toasted
    • 4 poached eggs
    • 100ml (3fl oz) Hollandaise sauce
    • 30ml (2 tbsp) chives, chopped
    • Salt and pepper, to taste

    Instructions

    1. Place 2 muffin halves on each plate.
    2. Divide the asparagus evenly between the two portions, on top of the muffins.
    3. Place half a lobster tail on each muffin, then add an egg.
    4. Pour the sauce over the little mountain and sprinkle chives on top. Season to taste and enjoy!

    Notes

    • If you buy raw lobster, why it in a bit of butter. After removing the lobster from the pan, mop up the juices with bread or leftover muffins!
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast
    • Cuisine: French

    Nutrition

    • Serving Size: 1 serving
    • Calories: 444
    • Sugar: 5.6 g
    • Sodium: 1173 mg
    • Fat: 12.6 g
    • Saturated Fat: 3.9 g
    • Carbohydrates: 33.9 g
    • Fiber: 5.2 g
    • Protein: 48.9 g
    • Cholesterol: 582 mg

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    Lobster Benedict

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    Reader Interactions

    Comments

    1. Kim Neville

      October 18, 2017 at 8:49 pm

      Mine would have to be a full English. Not often i have it

      Reply
      • michelle

        October 21, 2017 at 7:07 pm

        Full English is amazing!!!

        Reply
    2. cheryl hadfield

      October 19, 2017 at 10:06 am

      I love continental breakfast with pastries and jams

      Reply
      • michelle

        October 21, 2017 at 7:00 pm

        continental breakfast is a classic and a delicious breakfast too 🙂

        Reply
    3. Michel

      October 19, 2017 at 5:28 pm

      I really love my eggs benedict!

      Reply
      • michelle

        October 21, 2017 at 2:17 pm

        me too! Can't wait to get my hands on eating them again!

        Reply
    4. Frances Sunshine Hopkins

      October 20, 2017 at 9:21 am

      Smoked salmon and scrambled egg

      Reply
      • michelle

        October 21, 2017 at 6:55 pm

        great idea!

        Reply
    5. Rose Stephenson

      October 22, 2017 at 11:49 pm

      Kedgeree

      Reply
      • michelle

        October 23, 2017 at 4:21 pm

        Interesting! Haven't made this forever

        Reply
    6. Renil M. George

      October 24, 2017 at 7:08 pm

      Not the Cumberbatch one, eh? 😛

      ★★★★★

      Reply
      • michelle

        October 31, 2017 at 12:23 pm

        😉

        Reply
    7. Solange

      October 27, 2017 at 11:14 pm

      A special Frittata with Wild Smoked Salmon and Calvisius Caviar, served with a glass of Louis Roederer Cristal 2004.

      Reply
      • michelle

        October 31, 2017 at 11:45 am

        WOW, Sounds super fancy!! Thanks what I call a luxury breakfast 🙂

        Reply
    8. Tracey Suzie Anderson

      October 30, 2017 at 7:44 pm

      I adore smoked salmon and scrambled eggs! So yummy. I've never had lobster for breakfast but i wouldn't say no 😀 x

      ★★★★★

      Reply
      • michelle

        October 31, 2017 at 12:24 pm

        hehe 🙂 I can imagine. You should also have a look at my hollandaise sauce. Could go great with your smoke salmon 🙂

        Reply
    9. LORRAINE stone

      November 15, 2017 at 12:24 pm

      A full English would be great, but loving the sound of this Lobster Benedict

      Reply
      • michelle

        November 16, 2017 at 3:55 pm

        They are both great haha 🙂

        Reply
    10. Carole Nott

      November 19, 2017 at 3:38 pm

      a full english cooked by someone else - with enough time to enjoy it

      Reply
      • michelle

        November 20, 2017 at 9:41 pm

        Haha, nice one!

        Reply
    11. Dean T

      November 26, 2017 at 10:07 pm

      Full English but fry the bread in some amazing olive oil and use the best bacon and sausages and a creamy duck egg sunny side up

      Reply
      • michelle

        November 27, 2017 at 11:17 am

        That screams luxury! I'd love to see photos of that

        Reply
    12. Jason Tolliss

      November 27, 2017 at 12:58 am

      Eggs Benedict

      Reply
      • michelle

        November 27, 2017 at 11:18 am

        Classic and amazing!

        Reply
    13. Alison

      November 28, 2017 at 11:48 am

      It would have to be smoked salmon with scrambled egg.

      Reply
      • michelle

        November 28, 2017 at 5:14 pm

        sounds delicious

        Reply
    14. sharon martin

      November 28, 2017 at 3:32 pm

      full english

      Reply
      • michelle

        November 28, 2017 at 5:18 pm

        Classic 🙂

        Reply
    15. Jessica Barber

      November 28, 2017 at 7:30 pm

      I looove veggie sausages and mushrooms on toast!

      Reply
      • michelle

        November 29, 2017 at 7:41 am

        same!

        Reply
    16. Tammy Neal

      November 29, 2017 at 7:32 am

      Full English breakfast xx

      Reply
      • michelle

        November 29, 2017 at 7:44 am

        Nice! 🙂

        Reply
    17. Katrina Adams

      November 29, 2017 at 7:56 am

      A full English breakfast is my absolutely favourite luxury breakfast.

      Reply
      • michelle

        November 29, 2017 at 8:44 am

        Nice!

        Reply
    18. caroline tokes

      November 29, 2017 at 9:46 am

      Has to be eggs benedict

      Reply
      • michelle

        November 29, 2017 at 12:44 pm

        classic 🙂

        Reply
    19. Tracey Bean

      November 29, 2017 at 9:51 am

      yummy

      Reply
      • michelle

        November 29, 2017 at 12:44 pm

        indeed 🙂

        Reply
    20. Richard Eldred Hawes

      November 29, 2017 at 10:50 am

      I always think that Scrabbled Eggs and Smoked salmon on crumpets is special

      Reply
      • michelle

        November 29, 2017 at 12:48 pm

        true!

        Reply
    21. Richard Eldred Hawes

      November 29, 2017 at 10:51 am

      Already subscribe

      Reply
      • michelle

        November 29, 2017 at 12:48 pm

        🙂 Great! Enjoy

        Reply
    22. linda curtis

      November 29, 2017 at 12:22 pm

      poached eggs
      i have to admit iv never tried lobster but this looks lovely
      id love to try it out

      Reply
      • michelle

        November 29, 2017 at 12:53 pm

        Give these a go. You'll love them 🙂

        Reply
    23. Jennifer Baker

      November 29, 2017 at 7:47 pm

      Smoked Salmon and eggs x x x

      Reply
      • michelle

        November 30, 2017 at 8:37 am

        nice 🙂

        Reply
    24. Deborah Mackenzie

      November 29, 2017 at 8:50 pm

      Breakfast in Bed..... toast and juice is perfect

      Reply
      • michelle

        November 30, 2017 at 8:39 am

        the best type there is 🙂

        Reply
    25. Julie Camm

      November 29, 2017 at 9:15 pm

      A full English (not at all Korean!)

      Reply
      • michelle

        November 30, 2017 at 8:41 am

        haha nice!

        Reply
    26. Lauren Stebbings

      November 29, 2017 at 9:43 pm

      My favourite breakfast is avocado and poached egg on toasted seed loaf

      Reply
      • michelle

        November 30, 2017 at 8:42 am

        I just had that recently 🙂

        Reply
    27. Natalie Crossan

      November 29, 2017 at 11:06 pm

      Eggs benedict - phwoooooar x

      Reply
      • michelle

        November 30, 2017 at 8:45 am

        haha!

        Reply
    28. Heather

      January 22, 2020 at 2:14 pm

      What a gorgeous dish, and I suspect it tastes just as wonderful as it looks! I have an order of lobster coming in tomorrow (I have to order online), and this is going to be the first thing I make with it.

      ★★★★★

      Reply
    29. Philip Smith

      December 19, 2021 at 7:21 pm

      Seafood kedgiree , guacamole, creamed spinach with
      cashews and bacon + swiss cottage loaf -anchovy butter
      -washed down with champers.

      Reply

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