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Lobster Eggs Benedict

Servings 1


Hollandaise Sauce

  • 5 Small Egg Yolks
  • 1.5 - 2 TSBP Lemon Juice
  • 1/2 Cup Melted Butter
  • Sprinkle of Cayenne Pepper
  • Sea Salt To Taste

Other Components

  • 1 1 LBS Lobster Boiled In Salt Water
  • 1 Sour Dough English Muffin
  • 1/2 Cup Arugula
  • 2 Free Range Eggs
  • 2 Sprigs of Fresh Dill
  • Splash of White Vinegar
  • Sea Salt To Taste
  • Fresh Cracked Peppercorn


  • Preheat your oven broiler. Start a pot of boiling water.

Hollandaise Sauce

  • Put egg yolks in a deep metal pan or metal bowl. Add lemon juice, whisk until frothy.
  • Place your pot (or bowl) over the pot of boiling water, and continue whisking. Do not let your pot dip into the water, or your yolks will scramble.
  • Slowly whisk in melted butter, and continue whisking your pot over the steaming water.
  • Add sea salt to taste, and a healthy sprinkle of cayenne pepper.

Poached Eggs

  • In a second, shallow pot, bring water to a simmer. Splash in some vinegar.
  • Crack an egg into a small bowl. Carefully slide the egg from the bowl into the simmering water. Repeat with the second egg.
  • Let your eggs simmer in the water for a couple of minutes, until they feel slightly firm. Remove with a slotted spoon and place on paper towel. Season with fresh cracked pepper.

Sour Dough English Muffin.

  • Slice, and toast under pre-heated broiler


  • Shell your cooked lobster. Slice the tail in half length wise.


  • Remove your toasted english muffin and plate. Divide arugula between each side of your english muffin. Place 1/2 lobster tail, 1 claw, and half of the knuckles per side.
  • Carefully place your poached egg on top of the lobster.
  • Drizzle with Hollandaise Sauce
  • Garnish with fresh dill
  • Enjoy!