Lobster Benedict With Old Bay Hollandaise

I love making Lobster Benedict with Old Bay Hollandaise—it’s a luxurious brunch twist on the classic, blending sweet lobster with a spicy, creamy sauce for an unforgettable treat. Drawing from late 19th-century New York roots and coastal flavors, it’s simple with key ingredients like fresh lobster, poached eggs, and toasted English muffins. Give it a try using my easy steps, and you’ll uncover more ways to customize this elegant dish.

History

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Lobster Benedict is a modern twist on the classic Eggs Benedict, which originated in late 19th-century New York as a luxurious brunch staple, blending English muffin traditions with French-inspired hollandaise sauce.

Its cultural background reflects American coastal influences, particularly in New England and the Mid-Atlantic, where fresh lobster and Old Bay seasoning—popular in Chesapeake Bay cuisine—add regional flair, signifying a fusion of local seafood heritage and gourmet innovation.

Regional variations, such as those in Maine emphasizing sweet lobster or Maryland incorporating more spice, highlight the dish’s adaptability to highlight local ingredients and elevate its status as a symbol of coastal elegance.

It’s traditionally served for special brunches, holidays like Easter, or upscale occasions to impress with its indulgent, celebratory vibe.

Ingredients

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– Alright, let’s kick things off with the stars of the show for this Lobster Benedict with Old Bay Hollandaise – because who doesn’t love building a recipe from the ground up, one tasty bit at a time?

I’ll walk you through each ingredient in a way that’s easy to picture, maybe with a dash of fun commentary to keep things light, like imagining your kitchen as a cozy chat over coffee.

• 1/2 medium onion, finely diced: Oh, this one’s a sneaky little addition right from the start – that half onion, all chopped up nice and fine, brings a subtle crunch and a hint of sweetness that could make you wonder, why didn’t I think of that sooner? It’s like the unsung hero that perks up the whole dish without stealing the spotlight.
• Fresh lobster meat (about 1 pound, cooked and chopped): Now, we’re talking the main event here – picture plump, sweet lobster pieces, ready to elevate your brunch from ordinary to “wow, that’s fancy.” Go for the good stuff, like from Maine if you can, because let’s face it, a little coastal flair makes everything feel like a mini-vacation, even on a Tuesday.
• English muffins (4 halves, toasted): These guys are the trusty base, all golden and toasty, holding everything together like that reliable friend who never lets you down. Think about it – without them, you’d just have a pile of deliciousness, but with a bit of toasting, they add that perfect nubby texture that says, “Hey, this is brunch done right.”
• Eggs (4 large, for poaching): Eggs are the heart of any Benedict, aren’t they? Grab four large ones, fresh as can be, because their silky, runny yolks will mingle with the other flavors in a way that might just make you pause and appreciate the simple magic of a well-poached egg – it’s like nature’s own sauce.
• Egg yolks (3, for the hollandaise): Speaking of sauces, these three egg yolks are the secret weapon for that creamy hollandaise base – they’re rich, they’re velvety, and if you whisk them just so, you might end up with something that feels almost too good to be true, like winning at a game you didn’t know you were playing.
• Unsalted butter (1 cup, melted): Butter, oh butter, where would we be without you? A full cup of the melted stuff gives the hollandaise its smooth, dreamy consistency – it’s that indulgent touch that whispers, “Go on, treat yourself,” even if it means pretending not to notice the calories for just one meal.
• Lemon juice (from 1 large lemon): Fresh-squeezed lemon juice, bright and zesty, adds a tangy kick to balance out the richness – it’s like the comedian of the ingredients, cutting through the heaviness with a playful punch that keeps things from getting too serious.
• Old Bay seasoning (1-2 teaspoons, to taste): Here’s where the fun really spices up – a teaspoon or two of Old Bay brings that iconic Chesapeake vibe, with its blend of herbs and spices that could make you chuckle at how something so simple turns ordinary hollandaise into a flavor-packed adventure, like a seaside party in your mouth.
• Salt and black pepper (to taste): Don’t overlook these basics; a pinch of salt and a grind of pepper tie it all together, adding just the right zing without overdoing it – they’re the quiet sidekicks that make you think, wait, how did I ever cook without them?
• White vinegar (1 tablespoon, for poaching eggs): Last but not least, a tablespoon of white vinegar helps those eggs poach like pros, keeping them neat and tidy – it’s a small detail that might seem fussy, but hey, in the world of perfect brunches, even the little things can save the day with a touch of cleverness.

There you have it, folks – a lineup that’s as approachable as your favorite weekend hangout, with everything you need to whip up something special. Who knew gathering ingredients could feel like sharing stories over a meal?

Cooking Steps

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Alright, let’s jump into the actual cooking for this Lobster Benedict with Old Bay Hollandaise – it’s that exciting moment where ingredients turn into a meal that’ll have you feeling like a kitchen wizard, even if things get a bit messy along the way.

Start by gathering everything, because nothing beats having your tools ready, like prepping for a casual gathering where the food steals the show.

We’ll break this down step by step, so you can follow along without any kitchen panic.

First off, tackle the hollandaise sauce to give it time to cool a little – whisk the 3 egg yolks in a heatproof bowl over simmering water until they thicken up nicely, then slowly pour in the 1 cup of melted unsalted butter while keeping that whisk moving, almost like you’re dancing with a spoon.

Add the juice from 1 large lemon and a generous pinch of Old Bay seasoning for that signature kick, stirring until it’s smooth and creamy – you might wonder if something this easy can really taste so fancy, but trust the process.

Once done, set it aside to keep warm.

Now, for the main assembly, begin by sautéing the 1/2 medium onion, finely diced, in a pan with a bit of butter until it’s soft and fragrant, then mix in the about 1 pound of cooked and chopped fresh lobster meat to warm it through without overcooking.

While that’s happening, poach the 4 large eggs in gently simmering water with a splash of vinegar for about 3-4 minutes each, aiming for that perfect runny yolk that ties everything together.

Toast the 4 halves of English muffins until they’re golden, layer on the lobster mixture, top with a poached egg, and finish with a drizzle of that Old Bay hollandaise – it’s like building a little tower of brunch bliss, and who knows, you might even pat yourself on the back for pulling it off so smoothly.

Tips and Variations

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If you’re tweaking this Lobster Benedict with Old Bay Hollandaise, why not swap out the fresh lobster for canned or even crab meat if you’re watching the budget or can’t find the real deal, giving that seafood twist a more everyday vibe without skimping on flavor.

For a lighter take, try using whole wheat English muffins instead of the usual ones, adding a nutty crunch that makes you feel a bit virtuous while still indulging.

And hey, if your hollandaise decides to act up and curdle—because let’s face it, sauces can be finicky little things—whisk in a splash more lemon juice or a dab of warm water to smooth it out, turning a potential kitchen oops into a clever save.

As for that finely diced onion, experiment with adding a pinch of garlic powder for an extra zing, but go easy so it doesn’t overpower the Old Bay’s spicy charm, almost like sneaking in a secret ingredient that makes the whole dish feel uniquely yours.

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