Lobster Eggs Benedict Lobster Eggs Benedict

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2007


Hollandaise Sauce:


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 facts Per serving: about

  • Sodium 957 mg
  • Protein 36 g
  • Calories 572.0
  • Total fat 32 g
  • Cholesterol 672 mg
  • Saturated fat 15 g
  • Total carbohydrate 30 g


  • Iron 26.0
  • Folate 60.0
  • Calcium 21.0
  • Vitamin A 38.0
  • Vitamin C 2.0
Share X

Lobster Eggs Benedict