OK, so before I say anything else, let me just say wow. This might sound an over-statement but really, this is one of the most fantastically delicious breakfast/brunch dishes you will ever have. If just saying lobster eggs Benedict doesn’t get your tastebuds going then just look at the photo. I can still just about taste all the yumminess a couple days later. This is a truly amazing dish, and while a bit decadent (and not necessarily the cheapest buying a lobster tail), it is really worth it. At least once. OK, drooling over, let me tell you a bit more about it.
When I was a child we often had seafood as an appetizer/starter to our Christmas dinner. So last year, with my parents visiting and being in New England, we felt it only fair to have lobster to start. As you can imagine, it was delicious. This year we are going to be on our own at home and so we were talking about what to have. We got to thinking about having a fantastic breakfast to power us through to the later lunch. From there it wasn’t much of a leap to lobster eggs Benedict, with black pudding on the side for good measure.
What is eggs Benedict?
For those not familiar, eggs Benedict is poached eggs over toasted English muffins, with ham in between and topped off with hollandaise sauce. There are various iterations of the idea, like eggs florentine with spinach instead of ham, eggs Royale with smoked salmon. And all good – a tasty mix of flavors and textures that make for a great brunch.
One of the things I love about living in this area is we get some great seafood. I still find it a little weird having a lobster tank in our local supermarket, but I will gladly go with it. In most other places having a toddler who likes lobster would no doubt put you in the distinctly posh category, but here I think it is just about acceptable. Still probably a bit unusual, but hey my boy has taste. For me, lobster eggs Benedict is such a delicious variation on the theme with the mellow flavor of the lobster going so well with everything else.
Tips on making lobster eggs Benedict
No one part of this is difficult. However the slightly tricky part is that there is a lot to do all at once. This is definitely a recipe, if you haven’t made an eggs Benedict before, where you really should read the whole way through and have an idea what is coming. Nearly all the components go cold quickly so the key is trying to get it ready all together then serve up quickly. I have made hollandaise with both lemon and lime juice and both are good. I might even prefer lime, so go with what you prefer and have to hand.
You’ll see I suggest using two eggs per person and using one yolk for the sauce and poach the spare white. This is partly as I hate having leftover bits of eggs around and one full egg seems enough, but feel free to have two whole eggs and save a white for something else. You will probably have a bit too much sauce for two, but you can’t really split a yolk and one for two people is a bi short and hard to mix. I’ve added black pudding, or blood pudding, which I know may not appeal to everyone. However it really is great if you give it a try and it works well with the rest of the ingredients. It give the whole dish a nice mix of rich and more mellow flavors, smooth and crisp textures.
As I said, we are planning to have this lobster eggs Benedict for breakfast on Christmas day but it would make a fantastic brunch treat any time. The hollandaise sauce has just the right amount of citrusy punch to compliment the rest of the ingredients. The lobster is soft and rich, the black pudding slightly crispy. My husband certainly wasn’t disappointed to test this for the sake of the blog. True the thought of having it again so soon seems a bit extravagant, but it was such a delicious dish, it now seems hard to have anything else on Christmas morning. I’m taking it over to Fiesta Friday with Angie and co, and Foodie Fridays with Michelle, hopefully they will enjoy it just as much as we did, and I hope you will too.
- 2 English muffins or Portuguese
- 1 lobster tail
- 1/4 black pudding ring approx 6 small slices or 2 larger slices (this being what is more readily available in UK)
- 4 eggs 2 of them separated
- 1 pinch cayenne pepper
- 1/4 tsp dijon mustard
- 1 tbsp lemon juice or lime
- 6 tbsp unsalted butter 85g
Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.
Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!
Heat a little oil in a small frying pan and fry the black pudding slices until lightly crispy on both sides.
Meanwhile start on the hollandaise sauce - put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.
As the eggs are almost ready, toast your muffins and melt the butter.
Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
Serve it all up - on each plate place two muffin slices with the egg on top, with lobster and black pudding scattered around and drizzle hollandaise sauce over the top.
Try these other brunch ideas:
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