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Perfect Lobster Benedict Recipe with Easy Champagne Hollandaise Sauce

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A luxurious twist on classic eggs Benedict featuring tender lobster tails and a silky champagne hollandaise sauce, perfect for special occasion brunches.

Ingredients

Scale
  • 2 fresh lobster tails (about 6–8 oz / 170–225 g each), shelled and deveined
  • 4 large eggs, preferably free-range, for poaching
  • 2 English muffins, split and toasted
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh chives, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks, room temperature
  • 1/4 cup (60 ml) champagne or sparkling wine (dry Brut style recommended)
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper (optional)
  • Salt, to taste

Instructions

  1. Bring a pot of salted water to a boil. Add the lobster tails and cook for 5-6 minutes until bright red and cooked through. Remove and let cool slightly. Once cool enough to handle, use kitchen scissors to cut along the shell and gently remove the meat. Set aside and keep warm.
  2. Split and toast the English muffins until golden and crisp on the edges. Place them on warm plates.
  3. In a medium saucepan, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water one at a time. Poach for 3-4 minutes for runny yolks or longer if you prefer firmer. Use a slotted spoon to remove eggs and drain on a paper towel.
  4. In a double boiler or heatproof bowl over simmering water, whisk together egg yolks and champagne. Keep whisking constantly until the mixture thickens slightly (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking continuously until the sauce is smooth and creamy. Remove from heat and stir in lemon juice, cayenne, and salt. Keep warm but don’t overheat.
  5. On each toasted English muffin half, place a generous portion of lobster meat. Top with a poached egg, then spoon over the champagne hollandaise sauce. Garnish with chopped chives and a sprinkle of freshly ground black pepper.
  6. Serve immediately with fresh greens or lightly dressed arugula for a bright contrast.

Notes

Keep heat low when making hollandaise to avoid scrambling eggs. Use fresh, room-temperature eggs for better emulsification. Add melted butter slowly while whisking. If sauce splits, whisk in a teaspoon of cold water or start fresh with a new egg yolk. Poach no more than 2 eggs at once for best shape. Lobster should be tender, not rubbery. Champagne adds brightness and lightness to the sauce; dry sparkling white wine can be used as a substitute.

Nutrition

Keywords: lobster benedict, champagne hollandaise, brunch recipe, seafood brunch, eggs benedict, hollandaise sauce, lobster tails, poached eggs

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