Tested till perfect Lobster Eggs Benedict

Lobster Eggs Benedict

Lobster is prominent on Nova Scotia menus, and at Keltic Lodge Resort, it even stars on the brunch menu.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star


  • 1 can 1canfrozen lobsterfrozen lobsters, thawed and well drained
  • 1 tsp 1tspchopped fresh tarragon, (or 1/2 tsp/2 mL dried)
  • 1 tsp 1tspvinegar
  • 8 8eggeggs
  • 4 4English muffinEnglish muffins

Hollandaise Sauce:

  • 1/2 cup 1/2cupdry white wine
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspwhite wine vinegar
  • 2 tsp 2tspdiced shallotshallots or onions
  • 1/4 tsp 1/4tsppeppercorns
  • 1 1bay leafbay leaves
  • 4 4egg yolkegg yolks
  • 1/3 cup 1/3cupbutter, melted
  • 1/4 tsp 1/4tspsalt
To change the number of servings, enter the number, then press "calculate". or reset


Hollandaise Sauce: In small saucepan, bring wine, lemon juice, vinegar, shallot, peppercorns and bay leaf to simmer over medium heat; simmer until reduced to about 1/4 cup (50 mL).

Strain into heatproof bowl to make 2 tbsp (25 mL), pressing then discarding solids. Whisk in egg yolks. Place bowl over saucepan of hot (not boiling) water; cook, whisking, until thickened and pale yellow, about 4 minutes. Remove from heat; whisk in butter, 2 tbsp (25 mL) at a time, then salt. Keep warm over just hot water; whisk in up to 2 tbsp (25 mL) water to loosen before serving if necessary.

Meanwhile, in saucepan or microwaveable container, warm lobster and tarragon over low heat or on high for 1 minute.

Meanwhile, pour enough boiling water into large skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break eggs, 1 at a time, into small dish and gently slip into water. Poach to desired doneness, about 3 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut muffins horizontally in half and toast. Place 2 halves, cut side up, on each plate. Top each half with lobster, poached egg and Hollandaise Sauce.

Nutritional Information Per serving: about

cal 572 pro 36g total fat 32g sat. fat 15g
carb 30g fibre 2g chol 672mg sodium 957mg

% RDI:

calcium 21 iron 26 vit A 38 vit C 2
folate 60
All rights reserved. TVA Group Inc. © 2015