Love eggs benedict and lobster? You’ll adore this Lobster Benedict recipe with sweet lobster on an English muffin with a poached egg and hollandaise sauce.
Before we moved to Maine, I joked that there would be a lobster on every table for every meal. That’s not quite the case in reality though. Yes, lobster can be found on many a restaurant menu in Maine. But residents don’t eat lobster like it’s, well, chicken here.
It’s still special. Something to be revered. Something that is importantly Maine.
Maine lobster is known around the world for its quality and flavor — meaty, tender, sweet. It is wonderful. And as an important part of the Maine economy (lobster is one of Maine’s top exports), the success of the lobster industry is vital to a lot of families here.
Lobster is also a lot more versatile than I realized when I was growing up. As a child, we ate lobster with melted butter. Same way, every time. It was such a treat.
But I’ve come to realize that lobster doesn’t have to be doused in butter to be delightful — it can be drizzled with a lemon vinaigrette in a lobster salad, stuffed into mushrooms for a delightful appetizer, baked with a divine sauce and crunchy topping for a special dinner or even used in a lobster fried rice recipe for a special treat.
Or it can be made into a delectable breakfast dish as in this Lobster Benedict.
Likewise, New England cuisine is a broad and flexible one — classics like Yankee pot roast and boiled dinner, brown bread and baked beans are staples of New England cuisine.
But New England has so much more to offer in the way of food — jonnycakes from Rhode Island, pizza from Connecticut (the birthplace of American pizza!), blueberry everything using Maine’s wild blueberries (also a top export!), hot roast beef sandwiches from Greater Boston, steamed burgers from New Haven, fried seafood from seafood shacks up and down the seaboard, oysters just cracked open and tasting briny as the sea, Boston Cream Pie from the Parker House.
Plus Parker House rolls, Maine and Connecticut-style lobster rolls, poutine, whoopie pies (there’s a whole festival dedicated to them here in Maine!), chowderheads, New England and Rhode Island clam chowders, Moxie, Fluff and … I could go on and on.
And when it comes to lobster, we aren’t afraid to mix it up.
How to Make Lobster Benedict
Lobster Benedict is a spin on the traditional eggs benedict that replaces Canadian bacon with, well, lobster. The lobster is piled onto English muffins, topped with a poached egg and drizzled with hollandaise sauce.
Start with the ingredients — aside from the lobster, they are pretty simple and accessible. You’ll notice that my lobster is in a vacuum package. That’s because when I need it, I buy mine ahead of time, cook and shell it and freeze it in portions.
Lobster is also available shelled, but you’ll pay a stiff premium for it that way and the quality won’t be as good as freshly cooked and shelled.
Make sure you have all of your ingredients ready to go before making this. It comes together very quickly.
Start by toasting your English muffins. It’s an easy, simple step but an important one.
While the English muffins are toasting, do two things: Heat the lobster and divide it between them and poach the eggs. Directions for poaching are in the recipe, but there’s an important step in there not to be missed: Transfer the poached eggs to a paper towel-lined plate before placing the eggs on the English muffins. This will ensure that they aren’t carrying excess water from cooking.
The hollandaise sauce comes together super quickly in a blender. I like to use a small one (like the one shown) but you could totally use a larger one too.
Then drizzle that lovely sauce over your eggs. Delightful.
Join Our Progressive Eats Party!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is A New England Feast. From lobster and blueberries to Vermont cheddar and pizza, New England cuisine encompasses a lot.
I’m so thrilled to be hosting this month. I love sharing the cuisine of the region I’ve lived in for years — and love that all the Progressive Eats bloggers got in
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!
A New England FeastCocktails
- New Haven-Style Clam Pizza – Karen’s Kitchen Stories
- Lobster Benedict – Sarah’s Cucina Bella
- Weeknight Skillet Shrimp – Shockingly Delicious
- Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce – From a Chef’s Kitchen
- Boston Cream Pie – Clandestine Cake Club
- 4 English muffins, split
- 4 cups lobster meat (from 4 1-1/4 to 1-1/2 lb lobsters)
- 8 large eggs
- 2 large egg yolks
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- Heat water to a low boil on the stove. It should be at least 3 inches deep.
- Toast the English muffins and arrange on 4 plates.
- While the English muffins are toasting, heat the lobster, if needed. To do this, heat a dry skillet over medium heat, add the lobster and toast for a few minutes until hot. Divide evenly among the English muffins.
- Also while the English muffins are toasting, crack an egg into a small bowl. Use the handle of a wooden spoon to swirl the boiling water and add an egg. Cook for 4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat until all the eggs have been cooked. If you are using a larger pot, you can cook them two at a time.
- Place one egg onto each of the English muffins
- Make the blender hollandaise sauce: Combine the egg yolks, lemon juice and salt in a blender and whirl until combined. With the blender running, drizzle in the butter a little at a time until fully incorporated.
- Drizzle hollandaise over all of the English muffins. Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.