← View All Recipes

East Coast Lobster Eggs Benedict
High Protein

East Coast Lobster Eggs Benedict

By:Larry's Catch 5.0(3 reviews)

Buttery lobster, poached eggs, and silky hollandaise on toasted English muffins. A rich, coastal brunch worth slowing down for.

TIME
TIME
30 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Intermediate
Print PDF
Share On:

Ingredients

Buy Lobster Claw & Knuckle Now
  • 200g (7 oz) Larry’s Catch lobster meat
  • 2 English muffins, split
  • 4 large eggs
  • 2 egg yolks
  • ½ cup unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • Pinch of cayenne pepper
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tbsp chopped fresh chives
  • 1 tsp white vinegar

Instructions

  • Bring a small pot of water to a gentle simmer and add vinegar.
  • Crack eggs one at a time into the water and poach for 3–4 minutes until whites are set and yolks remain soft. Remove and set aside.
  • In a heatproof bowl, whisk egg yolks, lemon juice, and Dijon mustard.
  • Place bowl over a pot of gently simmering water and whisk continuously while slowly streaming in melted butter.
  • Continue whisking until thickened into a smooth hollandaise. Season with cayenne and salt.
  • Toast English muffins until golden.
  • Warm lobster meat gently in a pan over low heat or in the oven for a few minutes.
  • Assemble by placing lobster over each muffin half, topping with a poached egg, and spooning over hollandaise.
  • Garnish with chives, black pepper, and serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: 740 kcal
  • Protein: 36 g
  • Fat: 50 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Sodium: 980 mg

East Coast Lobster Eggs Benedict Comments

Join Our Community

Interested in sharing recipes, getting early access to new products, and influencing how we shape the future of Larry's Catch? Join our exclusive Larry's Catch Crew facebook group.

Join Facebook Group