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lobster eggs benedict
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5 from 4 votes

Lobster eggs benedict

There are a few things to do at once here, but it doesn't take all that long and all comes together to make a great dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 600kcal
Author: Caroline's Cooking


  • 2 English muffins or Portuguese
  • 1 lobster tail
  • ¼ 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
  • ¼ teaspoon dijon mustard
  • 1 tablespoon lemon juice or lime
  • 6 tablespoon 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.


Calories: 600kcal | Carbohydrates: 27g | Protein: 21g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 464mg | Sodium: 557mg | Potassium: 259mg | Fiber: 1g | Vitamin A: 1540IU | Vitamin C: 2.9mg | Calcium: 116mg | Iron: 2.1mg