1-Preparing the Lobster: First, remove the meat from the lobster tails and season it with salt and pepper. Then, melt 2 sticks of unsalted butter in a pan over medium-low heat and gently poach the lobster for about 2 minutes per side until it’s opaque. Once done, cut the lobster into large pieces for easy assembly. This method, as shared in tips from experienced cooks, keeps the meat tender and juicy.

2-Making the Hollandaise Sauce: Next, blend 3 egg yolks with 1 tablespoon of lemon juice until lightened. Slowly add the hot melted butter while blending to thicken and emulsify the sauce. Season with kosher salt, freshly cracked pepper, and cayenne to taste, thinning with warm water if needed. Using a blender makes this step easy and prevents the sauce from breaking, perfect for beginners or busy parents.

3-Poaching the Eggs: For the eggs, drain excess watery whites through a sieve first. Poach them in simmering water for exactly 2 minutes and 45 seconds until the whites are set but the yolks stay runny. Drain on paper towels to keep things neat. If you’re looking for more egg tips, check out our guide on how to poach eggs perfectly for extra pointers.

4-Assembling and Serving: Toast the English muffins just before serving for the best texture. Place the halves on plates, top with the lobster pieces, add a poached egg, and drizzle with hollandaise sauce. Garnish with fresh herbs or green onions and serve right away for the freshest taste. This Bay Lobster Eggs Benedict takes only 23 minutes total, making it ideal for celebration planners or special occasion hosts. For more breakfast ideas, explore breakfast strata recipes on our site.