Eggs Benedict with Lobster
Prep time: 
Cook time: 
Total time: 
  • 1 Egg Per Person
  • 1 Buttered English Muffin Per Person (Gluten Free)
  • 2 Tbs Hollandaise Sauce Per Person
  • 1 Slice Smoked Salmon Per Person
  • A Polite ¬†Portion of Lobster Meat ( or crab )
  • Freshly Ground Sea Salt and Black Pepper
  • For the Hollandaise Sauce ( you can buy this pre made )
  • 3 Egg Yolks
  • 1 Tbs Water
  • Few Drops Fresh Lemon Juice
  • 4 oz Butter
  • 1 Pinch Cayenne Pepper
  • Freshly Ground Salt and White Pepper
  1. To Make Hollandaise Sauce
  2. Whisk Yolks, lemon juice and water in a pan.
  3. Very lightly cook eggs on low, whisking constantly, until thick. 1½ - 2 minutes. Keep taking the pan off the heat so the eggs don't cook too quickly.
  4. Slowly add small blobs of butter and whisk. Let butter fully absorb before you add more. It's best to use butter that has been left out all night because it requires less cooking.
  5. Season to taste.
  6. For the rest
  7. Boil water in a pan large enough to cook required number of eggs, and take off heat. Gently drop eggs into water and let sit for 2-3 minutes.  keep off heat for 2-3 minutes.
  8. Return to a gentle heat and poach for 2-3 minutes. Take eggs out and set aside ( if you want to pre-cook them, just cook until the egg can be lifted out. It should still be runny and only ½ cooked ).
  9. Toast and butter muffins.
  10. Put an egg on your toasted muffin, then a mound of lobster meat and top with hollandaise. Perfect!
Recipe by Going Cavewoman at