Thursday, March 26, 2009

Eggs Benedict with Lobster

We love seafood, and just about any time we go out for breakfast we get sucked into ordering Eggs Benedict. We decided to bring these two fantastic things together with a can of lobster we got on sale at the store. What resulted: a buttery-seafood breakfast that fell just short of a heart attack and, instead, led to a state of utter satisfaction.

This almost turned out to be a disaster. We'd never made Hollandaise sauce before but we decided to give it a try with our newly inherited double boiler. Don't let the eggs scramble and you should be fine.

For the Hollandaise Sauce:

1/2 cup salted butter

1 1/2 teaspoons cayenne pepper

4 egg yolks

2 tablespoons lemon juice

½ teaspoon finely grated lemon zest

If you don't have salted butter, just add a little salt instead. Also, it's easy to go overboard on the lemon juice so take care not to add too much.

  1. Microwave the butter until melted
  2. Bring 1/3 of a pot of water to a boil and place a stainless steel bowl on top of it without it touching the water (or use a double boiler).
  3. Separate the yolks from the whites by passing the yolk back and forth from one side of the broken shell to another, until all the white has dripped into an empty container below.
  4. Place yolks into the bowl, along with the lemon zest and juice.
  5. Bring heat to simmer and whisk yolks, ensuring that they don't scramble
  6. Once the mixture is thick, but not scrambled, pour the melted butter in as slow and steady as possible while whisking briskly. Be sure you don't add too much butter at once or the mixture will split.
  7. Add the cayenne pepper and mix.
For the Eggs and Lobster:

1 Can of lobster

1 knob of butter

English muffins


Dash of white wine vinegar

  1. Melt butter in a frying pan and drain excess water from the lobster can
  2. Fill a pan with water and bring to a boil. Add the white wine vinegar (this helps keep the eggs together when poaching)
  3. Dump the lobster into the pan and heat up to get rid of the excess water
  4. Poach the eggs in the simmering water
  5. Toast the English muffins
  6. When lobster is heated enough, drain excess liquid and distribute the lobster onto the English muffins
  7. Place an egg on top of the lobster
  8. Cover with Hollandaise Sauce and Enjoy!


  1. Wow, lobster with breakfast?! I barely eat breakfast normally, let alone a luxurious treat like lobster. This looks great though!

  2. I think you're eating a little toooooo well.

  3. We actually made this for dinner. Lobster for breakfast seems to be a bit of a waste since we wouldn't be awake enough to enjoy it!

  4. Now that is a nice looking breakfast!

  5. Hey breakfast for supper is great!, my mama would make the five of us kids a full breakfast all the time for supper, we loved it.

    If you think lobster is a little over the top, try Jumbo lump crab meat instead, make sure you pick for shells, if you cannot get fresh crab meat E-mail me at I live on the Gulf Coast where nothing is fresher

  6. Keep Blogging, sunshine!
    You have a great idea here, keep posting new things. You should be in Korea right now teaching English from what I remember of our last conversation at the restaurant, but keep learning good food.
    Good luck in everything.

  7. Here's a tip coming from a fisherman's son. Have your usual lobster feast but don't touch the ten or so lobster legs. Save those for your lobster eggs benni the next morning.

    The trick is to take a rolling pin and press the meat out of the legs by starting at the feet(?) and working your way up. For most of them, you'll get a perfectly shaped meat of the leg.

    This meat is the softest of the whole lobster so layering it above the english muffin and under the egg is divine!

    I'm doing this now and was looking for a special sauce besides hollandaise but I don't know, I'm tempted to stick with old faithful.