Maine Lobster Benedict

Maine Lobster Benedict

Courtesy of Maine Lobster Marketing Collaborative | 4 Servings

Would you like to savor an "egg-cellent" breakfast? Look no further than this luscious take on classic Eggs Benedict, featuring rich Maine Lobster!


  • 1 pound cooked Maine lobster meat
  • 4 English muffins, split in half and toasted
  • 12 asparagus spears, steamed until just tender
  • 1 tablespoon butter
  • 8 eggs, poached
  • For Hollandaise Sauce:
  • ½ cup (1/4 pound) unsalted butter
  • 2 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • Dash of cayenne pepper
  • Sea salt


To prepare the Hollandaise Sauce: 

  • Melt the butter in a double-boiler on top of the stove.
  • In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
  • When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken.
  • Season to taste with sea salt.
  • Remove the double boiler from the heat and keep the sauce warm over the hot water.

To assemble Maine Lobster Benedict:

  • Toast the English muffins and place 2 halves on a plate.
  • Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half.
  • Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins.
  • Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.
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