This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Lobster eggs benedict is a decadent brunch dish. Toasted brioche is topped with broiled lobster tail, a poached egg, and Hollandaise flavored with crab meat.
We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. You can read about them here. You can enter the giveaway just below the recipe.
Eggs benedict is one of my husband’s favorite brunch dishes. While I’m likely to order something sweet, like French toast, he’s more likely to order something savory. I’ve made other variations on eggs benedict in past BrunchWeeks.
This one is perfect for a celebratory brunch, whether it’s an engagement, a pregnancy announcement, a new baby, or other special occasion.
Instead of an English muffin, I used a thick slice of brioche bread. The bread is topped with broiled lobster tail meat. I’m too squeamish to boil a whole live lobster, so I bought frozen lobster tails from the seafood counter of my supermarket.
That is topped with the traditional poached egg, and Hollandaise sauce flavored with crab meat. As I mentioned in my poutine recipe, I prefer to make my Hollandaise over a double boiler for a lighter, more delicate sauce, but others prefer the blender method.
The most difficult part of this recipe is timing everything correctly to have each part ready at about the same time. It helps to have a second set of hands in the kitchen helping, otherwise, cover things with foil to keep them warm.
For the lobster
- 12 tbsp (6 oz) unsalted butter
- Juice of 1 lemon
- 16 oz lobster tail (thawed if frozen), shell removed
For the Hollandaise sauce
- 4 egg yolks
- Juice of 1 lemon
- Old Bay seasoning
- 2 tsp fresh tarragon, chopped
- Kosher salt
- 4 oz jumbo lump crabmeat, picked over
- 4 large eggs
- 4 slices brioche bread
- 2 tbsp melted butter
- Melt the butter in a saucepan over medium-low heat and bring to a simmer. Stir in the lemon juice and season with salt.
- Lower the heat to low. Chop the lobster meat into bite-size pieces and add to the pan. Cook for 5 to 6 minutes, frequently spooning the simmering butter over the top of the lobster, until the meat is opaque.
- Remove the lobster meat with a slotted spoon to a tray, cover and keep warm. Reserve the poaching liquid for the Hollandaise sauce.
- In a small bowl, whisk together the eggs and lemon juice until lightened in color. Set the bowl over a saucepan with an inch of simmering water. While continuing to whisk, gradually drizzle in the hot poaching butter. Continue whisking and cooking until the mixture thickens. Remove from the heat and stir in the tarragon, Old Bay and salt. Fold in the crab meat. Set aside.
- Bring a medium saucepan filled two-thirds with water plus two tablespoons of vinegar to a gentle boil.
- Break the eggs into separate ramekins, and slide into the water. Poach the eggs, maintaining a gentle simmer, until the whites are firm but the yolks are still runny, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon.
- Toast the brioche, and place each slice on its own plate. Brush with melted butter.
- Top each brioche slice with some of the crab meat. Top that with a poached egg, then pour on some of the Hollandaise. Serve immediately.
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Nutrition Information:Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 977Total Fat: 65gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 711mgSodium: 969mgCarbohydrates: 45gFiber: 2gSugar: 6gProtein: 53g
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