Lobster Eggs Benny

I’d say this is the Ultimate Valentine’s Day breakfast. Yes, yes I would. For my handsome man, Valentine’s breakfast came early. Sunday to be exact! Unfortunately with my hours at work there is definitely no way he’s getting a special breakfast on a Tuesday morning (sorry love!). But wouldn’t it be nice to wake up to this…

Yum! And absolutely, hands down, yes. I would love to wake up to my Valentine having made me this classy, fine dining-esque dish. A girl can dream! My handsome man stays away from the kitchen, except to dig into some baked goodies of course. 😉

I’m not sure if I mentioned this before but there are no full grocery stores in close walking distance from my new apartment. So if I need good ingredients or a lot of food I order from Fresh Direct. This time I decided to get lobster for my Valentine’s Dinner (coming in the near future). I went with 2 lobster tails and a live lobster. Then I selected a Monday delivery date, but then I thought I could use some ingredients earlier so I chose Saturday. Umm, good move Lace. I ordered a LIVE lobster. Well alls well that ends well I guess because we got this gourmet meal on Sunday, not complaining.

I went with a lobster eggs benny because I didn’t really feel comfortable having a lobster roaming around the fridge much longer. The Individual Oven “Fried” Hash Brown Cakes that I made for the base will be posted shortly for my Daring Cooks Challenge for February! I saw a recipe on pinterest (go figure) and I just had to try it. They went perfectly together. The creamy, buttery hollandaise & delicate lobster meat was a new fantastic experience for me, never having the two together before. The hash brown cakes sopped up the gooey center of the poached eggs…mmm. (Don’t mind me, I’m just reliving the eating part.) 🙂

Lobster Eggs Benny
by Lacy DeVeney


For the Lobster:
1 – 1 1/2 lb lobster, live
3 quarts water
4 tablespoons butter
2 tablespoons salt
1 teaspoon pepper
3 garlic cloves, smashed
1 bay leaf
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
6 green peppercorns, whole

For the Hollandaise:
2 egg yolks
1 teaspoon lemon juice
4 tablespoons butter, room temperature
3 drops Tabasco sauce
1/2 teaspoon chives, sliced

4 eggs, poached (instructions below)

4 Individual Oven “Fried” Hash Browns


Get your Individual Hash Brown Cakes prepped and in the oven. (click link for recipe)

Poach your eggs: Add 1 tablespoon vinegar (I went with white wine vinegar) per every 1 quart of water. Bring the water mixture to a low simmer, swirl the water with a spoon and quickly add your egg. (This will create a central pull so the egg does not spread out.) Let the egg cook for 3-4 minutes, remove once egg whites are cooked and yolk still jiggles. Remove and place in a bowl with cold water. Repeat with rest of eggs, set aside until needed.

Bring all of the ingredients fir the lobster (except the lobster) to a boil in a large pot. Place the live lobster in another large pot and pour the boiling liquid over the lobster. Place a lid on top and bring to a boil. Cooking for another 10-12 minutes. Remove the lobster, place in a ice bath to stop cooking.

While the lobster is cooking bring a pot of water to a simmer. In a medium stainless steel bowl whisk together the egg yolks & lemon juice until creamy and doubled in size. Place the bowl over the simmering water, not touching the water. Continue to whisk, add butter, 1 tablespoon at a time until butter is fully incorporated. Continue whisking until the sauce is thickened and doubled in volume. Remove from heat and add the Tabasco & salt to taste. Cover and place in warm area until needed.

Once cool enough to handle remove lobster from ice bath, remove claws & tail. (You can save the body for stock – that’s what I did & I’m using it for V-Day dinner!) Split the tail & remove the meat, also remove meat from the claws.

With the simmering water used for the hollandaise sauce, reheat your poached eggs by placing them in the water for 30 seconds. Remove and place on paper towel to drain.

Plate your Individual Hash Brown Cakes – 2 per person. Place the tail meat on top of one cake & claw meat on other. Place one poached egg atop each cake. Mix the sliced chives into the hollandaise and drizzle generously over the eggs.

Serve immediately.

Happy Valentine’s Day!

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17 Responses to “Lobster Eggs Benny”

  1. February 24, 2012 at 11:52 am #

    Oh wow… I’m definitely impressed with this amazing take on an eggs benedict! Can’t wait to try it =)

  2. February 16, 2012 at 6:02 pm #

    Wow! You have taken the whole eggs benedict to a whole new level with lobster. Great combination this must have been so delicious!

  3. February 16, 2012 at 8:24 am #

    Outstanding pictures!

  4. February 15, 2012 at 3:27 pm #

    Those photos! I am in love with the idea of this–a perfect decadent meal.

  5. February 15, 2012 at 2:06 pm #

    Wow, this looks amazing, beautifully presented. I don’t really eat seafood, but I would be willing to give this a try!

  6. February 15, 2012 at 4:35 am #

    Very nice for a special V-Day breakfast. My husband would love lobster at any time of the day, but this would probably make him really happy. Don’t ya just love pintrest? I’m pinning this one!

  7. February 14, 2012 at 9:46 pm #

    Oh, love, Love, LOVE this! Hate, Hate, HATE that I’m allergic to lobster….this dish is stunning!

    • Lacy DeVeney
      February 15, 2012 at 8:49 am #

      Thanks Ann! Are you allergic to all shellfish? That would not be fun!

  8. gina
    February 14, 2012 at 9:19 pm #

    OH MY! Wow!! Dan wants to go get a lobster right now … this looks absolutely incredible!!

  9. February 14, 2012 at 7:51 pm #

    Yummy, yummy! I love lobster. This looks like one decadent dish.

  10. February 14, 2012 at 4:40 pm #

    LOL, I can only imagine trying to keep a lobster alive for a few days…good solution here. What a decadent, delicious breakfast…absolutely fabulous!

  11. February 14, 2012 at 4:14 pm #

    My husband would just DIE for this.!

  12. February 14, 2012 at 3:47 pm #

    You are a brave soul to bring a live lobster into your home! I’ve not quite worked up the courage for that. This recipe makes me want to just get over it already! Looks delish!

  13. February 14, 2012 at 3:26 pm #

    Right now, I cannot even think of a more delicious dish for breakfast or brunch! Of course I will be saving this recipe and the one for the hash browns. I am sure this picture will be haunting me until I make this at home. This one is a winner-yum!

    • Lacy DeVeney
      February 14, 2012 at 4:00 pm #

      Thanks Tina! My kitchen was a bit of a mess afterward but it was so worth it! 🙂


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