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Lobster Benedict  recipe

Lobster Benedict recipe

7 ratings

Classic eggs Benedict has been given a gourmet twist with the addition of luxurious lobster. This delicious Christmas brunch recipe pairs meaty lobster with creamy, velvety hollandaise sauce and a perfectly poached egg. See method

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 592 calories / serving


  • 2 x 400g packs frozen whole cooked lobsters, defrosted
  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 English muffins, halved
  • 2 tbsp chopped chives
  • cayenne pepper, to garnish

For the hollandaise sauce

  • 125g (4oz) butter
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • 2-3 tsp lemon juice

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    19g 93%
  • Sugars

    2g 2%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 15.7g Protein 46g Fibre 1g


  1. Prepare the lobsters: to remove the meat from each lobster, first remove the netting and twist the claws from the body to remove them. Break the arm from each claw and crack open the claws to extract the meat in large pieces, or even whole, if you can. Crack open the shell of the arm to extract the arm and the knuckle meat. Twist the tail to remove it from the body. Push the tail meat out from the base (you may need to twist the very end of the tail off first) in one piece. Slice in half, lengthways. Pull the pale, spongy gills and stomach sac away from the body. Pick out the remaining meat, picking out the thin, shell-like membranes as you do so. Discard the empty body, gills, stomach sac and other pieces of empty shell.
  2. To make the hollandaise sauce, melt the butter in a small pan, skimming off any white solids that sit on the surface. Keep the pan warm.
  3. Meanwhile, half-fill a medium pan with water and bring up to the boil, then reduce to a gentle simmer. Put the egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and 1 tbsp iced water in a heatproof bowl. Whisk the mixture with an electric whisk for a few minutes, until lighter in colour. Set the bowl over the simmering water and continue to whisk for 4-5 minutes, until the mixture is very thick and pale. Remove the bowl from the heat and very, very slowly add the butter in a thin trickle while you continue to whisk. Once the butter is incorporated, the sauce should be thick and creamy. Season with lemon juice to taste and whisk in a little water to let it down if the texture is too thick to spoon easily. Cover and keep warm.
  4. To poach the eggs, break each one into a small cup. Bring a wide saucepan of water to the boil, reduce the heat to low and add the vinegar. Slide in the eggs, tipping them gently out of their cups, and poach gently for 2-3 minutes*. Remove with a slotted spoon and drain on kitchen paper.
  5. To serve, lightly toast the 4 muffin halves, top each with a quarter of the dressed lobster and a poached egg. Spoon the hollandaise over the top and finish with chopped chives and a tiny pinch of cayenne pepper.

See more Christmas starters

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.


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