Lobster Benedict on Croissant
This indulgent Lobster Benedict on Croissant is the ultimate brunch upgrade—featuring tender butter-poached lobster, perfectly poached eggs, toasted croissants, and a rich homemade hollandaise sauce. Elegant, luxurious, and surprisingly doable at home, it’s perfect for special occasions or impressing guests.
Ingredients
- 2 fresh lobster tails
- ½ cup clarified butter
- 2 cloves garlic crushed
- Fresh thyme sprigs
- 3 egg yolks
- 1 tablespoon water
- 1 cup melted butter
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt to taste
- 4 fresh eggs
- 2 freshly baked croissants halved and toasted
- Splash of white vinegar for poaching
- Microgreens for garnish
Instructions
- Prepare lobster tails and poach in clarified butter with garlic and thyme.
- Make Hollandaise sauce by whisking egg yolks, water, and melted butter over a double boiler. Add lemon juice, cayenne, and salt.
- Poach eggs in simmering water with a splash of vinegar.
- Assemble on croissants, layer with lobster and poached egg, and top with Hollandaise sauce and microgreens.
Notes
- Clarified Butter Tip: You can make clarified butter at home or use ghee as a shortcut.
- Make Ahead: Hollandaise can be kept warm for up to 1 hour over a very low heat.
- Croissant Alternative: English muffins work in a pinch but croissants add richness and texture.
- Lobster Substitute: Try crab, shrimp, or smoked salmon for different variations.
- Serving Tip: Serve with a side salad or fresh fruit to balance this rich dish.