Lobster Eggs Benedict with Maltaise Sauce

Lobster Eggs Benedict with Maltaise Sauce


  • 1 lb (454 g) Raw Lobster Claw Meat
  • 4 whole English Muffins, cut in half and toasted
  • 8 whole Eggs
  • 2 cups (500 ml) Clarified Butter, melted
  • 1-2 large Egg Yolks
  • 1 whole Orange, zested and ½ juiced
  • 1 tbsp (15 ml) White Wine Vinegar, for poaching
  • 1 tsp (5 ml) Fresh Tarragon, chopped
  • to taste Cracked Black Pepper


  • In a stainless steel bowl set over a pot of simmering water; whisk the egg yolks with the orange zest and juice, until pale yellow in color.
  • Remove from heat and season with salt and pepper.
  • Slowly whisk in 1 cup clarified butter in a steady stream until incorporated.
  • Fold in tarragon and keep warm until ready to serve.
  • In a shallow pot of simmering water, add 1 tbsp vinegar.
  • Gently crack eggs into water ensuring the yolks stay together.
  • Poach for 3 to 5 minutes or until egg yolks have reached desired doneness.
  • Poach lobster claws in remaining 1 cup clarified butter for 3-4 minutes at approximately 165° F (75° C).

Method for Serving

  • Place toasted English muffins onto a plate.
  • Top with four lobster claws then one poached egg per muffin.
  • Top with Maltaise sauce and serve with fresh fruit, hash browns or your favorite breakfast side dish.

Chef’s Tip

  • The vinegar helps to coagulate the egg whites which results in a better-looking final product.
  • The vinegar will not change the flavor of the eggs.
  • If the Maltaise sauce is too thick, whisk in more orange juice until desired consistency is reached.

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