Lobster Benedict on Croissant combines the richness of lobster, the creaminess of Hollandaise sauce, and the buttery flakiness of a croissant.
This dish brings a gourmet twist to your breakfast or brunch table, with each bite offering tender lobster, perfectly poached eggs, and a luscious, tangy sauce. Ideal for special occasions, it’s a treat your guests won’t forget.

Why You’ll Love This Recipe

This Lobster Benedict on Croissant elevates the classic eggs benedict to a whole new level. The lobster is poached in clarified butter, giving it a tender, juicy texture.
The Hollandaise sauce is silky smooth, with a perfect balance of lemon and cayenne. All of this is served on a toasted croissant, which adds a rich, buttery flavor to every bite.
It’s indulgent, impressive, and absolutely delicious.

Ingredient Highlights

Lobster: Fresh lobster tails provide a sweet, succulent flavor and tender texture that pairs wonderfully with the creamy sauce.
Clarified Butter: Clarified butter is used to poach the lobster, enhancing its natural sweetness while keeping it tender and juicy.
Hollandaise Sauce: The Hollandaise sauce is made with egg yolks, melted butter, lemon juice, and a touch of cayenne pepper, creating a rich and velvety coating.
Croissants: Freshly baked croissants, toasted to perfection, serve as the ideal base for this dish, adding an extra layer of buttery goodness.
Poached Eggs: The poached eggs are the perfect finishing touch, with runny yolks that blend beautifully with the Hollandaise.

Pro Tips Before You Start

Use Fresh Lobster: For the best flavor, use fresh lobster tails. Avoid frozen lobster as it can affect the texture.
Clarify the Butter: If you’re making clarified butter at home, make sure to strain it well to remove the milk solids, giving the lobster a pure, rich flavor.
Perfect Poached Eggs: To get perfectly poached eggs, use fresh eggs, and make sure the water is just at a gentle simmer with a splash of vinegar.
Work in Steps: This recipe requires a few steps, but it’s best to make the Hollandaise sauce and lobster ahead of time, then poach the eggs right before serving for the freshest taste.

How to Make Lobster Benedict on Croissant

Step 1: Prepare the Lobster Tails

Using kitchen shears, cut through the top shell of each lobster tail lengthwise.
Gently remove the lobster meat, keeping it intact.

Step 2: Butter Poach the Lobster

In a saucepan, heat clarified butter over medium-low heat with garlic and thyme until it reaches 180°F (82°C).
Add the lobster meat and poach for 5-6 minutes, or until the lobster is tender and cooked through.

Step 3: Make the Hollandaise Sauce

Set a heatproof bowl over simmering water to create a double boiler.
Add egg yolks and water to the bowl, whisking constantly until the mixture thickens slightly.
Slowly drizzle in the melted butter while continuing to whisk.
Add lemon juice, cayenne pepper, and salt to taste. Keep warm.

Step 4: Poach the Eggs

In a deep pan, bring water to a gentle simmer and add a splash of white vinegar.
Stir the water to create a whirlpool, then gently crack in each egg.
Poach for about 3 minutes, then remove with a slotted spoon.

Step 5: Assemble the Dish

Toast the croissant halves until golden and crispy.
Place the bottom halves of the croissants on serving plates.
Layer with butter-poached lobster, followed by a poached egg on top.
Generously spoon Hollandaise sauce over the top, and garnish with microgreens and a touch of cayenne pepper.

Serving Ideas

This Lobster Benedict on Croissant is perfect for an upscale breakfast or brunch.
Serve it with a side of fresh fruit or a light salad for a refreshing balance.
It’s also great for pairing with mimosas or a bloody mary for an indulgent brunch spread.

Storage

This dish is best served immediately. However, if you have leftovers, store the lobster, Hollandaise sauce, and croissants separately.
The lobster can be stored in the fridge for up to 2 days, and the Hollandaise sauce can be kept in the fridge for 1-2 days.
To reheat the lobster, gently warm it in the microwave or on the stove with a little bit of butter.

FAQs

Can I make the Hollandaise sauce ahead of time?
Yes, you can make the Hollandaise sauce in advance and store it in the fridge. Reheat it gently over a double boiler before serving.

Can I use frozen lobster tails?
Fresh lobster is ideal for this recipe, but frozen lobster tails can also be used. Just be sure to thaw them properly before poaching.

Can I make this dish without a double boiler?
Yes, if you don’t have a double boiler, you can use a heatproof bowl over a saucepan with simmering water. Just be careful to whisk continuously to prevent the eggs from scrambling.

How can I make this dish spicier?
For a spicier kick, add more cayenne pepper to the Hollandaise sauce or top the dish with sriracha or hot sauce.

Final Thoughts

This Lobster Benedict on Croissant is a show-stopping dish that’s perfect for special occasions.
The creamy Hollandaise sauce, buttery lobster, and crispy croissants come together to create a luxurious, flavorful meal that’s sure to impress.
Serve it at your next brunch or enjoy it as a treat for yourself. Either way, it’s a dish you’ll love to make and eat.