Maine Coast Lobster Eggs Benedict

Photo of Maine Coast Lobster Eggs Benedict Photo of Maine Coast Lobster Eggs Benedict
Prep Time
10 mins.
Cook Time
10 mins.
Yield
2
Recipe by:

I took my son, a notoriously picky eater, to a rented Maine cabin, near Old Orchard Beach, for a week a few summers back. Rather than his usual cereal, I made this for breakfast the second morning and he loved it. In fact, he shocked me by requesting it for breakfast two more times that trip. I always look for the red "EB" on my eggs because I know they are the freshest, highest quality eggs that I can get for my son.

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Ingredients

6 Eggland's Best eggs, large

8 tablespoons unsalted butter

2 English muffins

8 ounce lobster tail, cooked, shell removed

2 lemons

salt

white pepper

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Preparation

  1. Add 2 teaspoons salt, 1 tablespoon lemon juice, and a quart of water to a saucepan and bring to a simmer
  2. Slice lobster tail meat into 1/4 inch "coins"
  3. Melt 2 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon lemon juice, and the sliced lobster tail into a sauté pan over very low heat, tossing gently to cover. Place a lid on the pan and remove from heat.
  4. Melt remaining butter.
  5. Separate, and place the yolks of 2 EB eggs into a blender or small food processor with 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Blend 30 seconds, then slowly add the melted butter in a thin stream, continuing to blend until the Hollandaise sauce is smooth and velvety. Reserve.
  6. Split and toast the English muffins
  7. Crack an egg into a cup and gently slide the egg into the simmering water. Repeat with the remaining 3 EB eggs. Cover the pan and turn off the heat for 3 minutes.
  8. While the eggs poach, place 2 English muffin halves on each plate, face up. Top each half with 3-4 lobster slices.
  9. Using a slotted spoon, gently lift the egg from the water, blotting any excess water from the bottom of the egg with a paper towel, and place on the sliced lobster. Repeat with remaining eggs.
  10. Top each egg with 2-3 tablespoons of the reserved Hollandaise sauce and serve immediately.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 746
Fat 59.3g
Saturated Fat 32.7g
Cholesterol 668mg
Sodium 912mg
Carbohydrates 30.7g
Dietary Fiber 3.6g
Protein 26.9g