• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Courses / Breakfast/Brunch / Lobster Benedict

Lobster Benedict

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

Facebook3TweetPin80YummlyShares83
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 with Juliettes Interiors

I am sure any breakfast, even this lobster benedict, tastes better after an amazing night of sleep. Think about the last time you had a good night’s sleep and you woke up feeling happy and full of energy. Unless you have a good mattress, it’s been a while. Thank goodness that Juliette’s Interiors made it possible for us to find high quality mattresses that will guarantee a good night’s sleep .Juiliettes Interiors specialises in residential, high end, luxury interiors and property. Their services range from supplying a single item of furniture to property build and development. Operating since 2006, Juliette’s Interiors has staff who are specialists in sourcing hard to find high-end luxury furniture and accessories. What better way than to enjoy your luxury style lobster benedict, than in your very own luxurious bed.

Speaking of beds and luxurious breakfasts, why don’t you check out their selection of luxury beds? Makes you want to redecorate your whole house, doesn’t it?

Mattress Hypnos Regency

benefits of having a great mattress

Don’t underestimate the power of a high-quality bed when it comes to sleep and your health. There are a couple of benefits to having an amazing bed with mattress. Some of which include:

  • less stress
  • no midnight wake ups
  • increased durability
  • less back pain and so on and so forth

Upholstered Bed

You will actually look forward to getting into bed all day. So, if I had my way I would pick this bed frame, the modern taupe luxury upholstered bed. Looks extremely stylish, modern yet traditional somehow – a bed for royalty. The bed frame is elegant, simple and neutral and can match with numerous colours for bed sheets. Next, I’d get the hypnos regency supreme mattress. The mattress of course is much more important for a good night’s sleep. It looks super comfortable and if I owned this mattress I think I’d never leave my bed again.

Why don’t you have a look through their selection and see what you like? Their products are really high-end and won’t easily find on the high street.

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 icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Benedict Lobster

Lobster Benedict


★★★★★

5 from 3 reviews

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
Print Recipe
Pin Recipe

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.


Scale

Ingredients

  • 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!
  • 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

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

save the recipe to your pinterest board

Lobster Benedict

P.S. This is a sponsored post.

Facebook3TweetPin80YummlyShares83

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. Kim Neville says

    18th October 2017 at 8:49 pm

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

    Reply
    • michelle says

      21st October 2017 at 7:07 pm

      Full English is amazing!!!

      Reply
  2. cheryl hadfield says

    19th October 2017 at 10:06 am

    I love continental breakfast with pastries and jams

    Reply
    • michelle says

      21st October 2017 at 7:00 pm

      continental breakfast is a classic and a delicious breakfast too 🙂

      Reply
  3. Michel says

    19th October 2017 at 5:28 pm

    I really love my eggs benedict!

    Reply
    • michelle says

      21st October 2017 at 2:17 pm

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

      Reply
  4. Frances Sunshine Hopkins says

    20th October 2017 at 9:21 am

    Smoked salmon and scrambled egg

    Reply
    • michelle says

      21st October 2017 at 6:55 pm

      great idea!

      Reply
  5. Rose Stephenson says

    22nd October 2017 at 11:49 pm

    Kedgeree

    Reply
    • michelle says

      23rd October 2017 at 4:21 pm

      Interesting! Haven’t made this forever

      Reply
  6. Renil M. George says

    24th October 2017 at 7:08 pm

    Not the Cumberbatch one, eh? 😛

    ★★★★★

    Reply
    • michelle says

      31st October 2017 at 12:23 pm

      😉

      Reply
  7. Solange says

    27th October 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 says

      31st October 2017 at 11:45 am

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

      Reply
  8. Tracey Suzie Anderson says

    30th October 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 says

      31st October 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 says

    15th November 2017 at 12:24 pm

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

    Reply
    • michelle says

      16th November 2017 at 3:55 pm

      They are both great haha 🙂

      Reply
  10. Carole Nott says

    19th November 2017 at 3:38 pm

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

    Reply
    • michelle says

      20th November 2017 at 9:41 pm

      Haha, nice one!

      Reply
  11. Dean T says

    26th November 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 says

      27th November 2017 at 11:17 am

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

      Reply
  12. Jason Tolliss says

    27th November 2017 at 12:58 am

    Eggs Benedict

    Reply
    • michelle says

      27th November 2017 at 11:18 am

      Classic and amazing!

      Reply
  13. Alison says

    28th November 2017 at 11:48 am

    It would have to be smoked salmon with scrambled egg.

    Reply
    • michelle says

      28th November 2017 at 5:14 pm

      sounds delicious

      Reply
  14. sharon martin says

    28th November 2017 at 3:32 pm

    full english

    Reply
    • michelle says

      28th November 2017 at 5:18 pm

      Classic 🙂

      Reply
  15. Jessica Barber says

    28th November 2017 at 7:30 pm

    I looove veggie sausages and mushrooms on toast!

    Reply
    • michelle says

      29th November 2017 at 7:41 am

      same!

      Reply
  16. Tammy Neal says

    29th November 2017 at 7:32 am

    Full English breakfast xx

    Reply
    • michelle says

      29th November 2017 at 7:44 am

      Nice! 🙂

      Reply
  17. Katrina Adams says

    29th November 2017 at 7:56 am

    A full English breakfast is my absolutely favourite luxury breakfast.

    Reply
    • michelle says

      29th November 2017 at 8:44 am

      Nice!

      Reply
  18. caroline tokes says

    29th November 2017 at 9:46 am

    Has to be eggs benedict

    Reply
    • michelle says

      29th November 2017 at 12:44 pm

      classic 🙂

      Reply
  19. Tracey Bean says

    29th November 2017 at 9:51 am

    yummy

    Reply
    • michelle says

      29th November 2017 at 12:44 pm

      indeed 🙂

      Reply
  20. Richard Eldred Hawes says

    29th November 2017 at 10:50 am

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

    Reply
    • michelle says

      29th November 2017 at 12:48 pm

      true!

      Reply
  21. Richard Eldred Hawes says

    29th November 2017 at 10:51 am

    Already subscribe

    Reply
    • michelle says

      29th November 2017 at 12:48 pm

      🙂 Great! Enjoy

      Reply
  22. linda curtis says

    29th November 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 says

      29th November 2017 at 12:53 pm

      Give these a go. You’ll love them 🙂

      Reply
  23. Jennifer Baker says

    29th November 2017 at 7:47 pm

    Smoked Salmon and eggs x x x

    Reply
    • michelle says

      30th November 2017 at 8:37 am

      nice 🙂

      Reply
  24. Deborah Mackenzie says

    29th November 2017 at 8:50 pm

    Breakfast in Bed….. toast and juice is perfect

    Reply
    • michelle says

      30th November 2017 at 8:39 am

      the best type there is 🙂

      Reply
  25. Julie Camm says

    29th November 2017 at 9:15 pm

    A full English (not at all Korean!)

    Reply
    • michelle says

      30th November 2017 at 8:41 am

      haha nice!

      Reply
  26. Lauren Stebbings says

    29th November 2017 at 9:43 pm

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

    Reply
    • michelle says

      30th November 2017 at 8:42 am

      I just had that recently 🙂

      Reply
  27. Natalie Crossan says

    29th November 2017 at 11:06 pm

    Eggs benedict – phwoooooar x

    Reply
    • michelle says

      30th November 2017 at 8:45 am

      haha!

      Reply
  28. Heather says

    22nd January 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021