This recipe uses sous vide hollandaise, sous vide lobster, and poached eggs to make the best brunch you’ve ever had.

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Head here to learn what sous vide cooking is if you need a deep dive before starting in on this post!

Sous Vide Lobster Benedict is the perfect at home brunch for feeling fancy AF, but isn’t too difficult. In fact, it makes a great “breakfast for dinner” situation!

If I were you, here’s how I would approach this (and how I did it myself)…

What You’ll Need to Make Lobster Benedict

In terms of equipment, here’s what you should have in your kitchen…

For the ingredients, here’s what you’ll want to do…

  • Prepped Sous Vide Lobster Tail. I recommend having it for dinner the night before and making extra!
  • Prepped Easy Sous Vide Hollandaise
  • English muffins. The nooks and crannies ones are pretty good here!
  • Large Eggs
  • Aaaall the butter. This is a rich one, friends.
  • I went big and am asking you to make garlic butter for the English muffins. You could skip the garlic if you wanted.
  • Paprika and parsley for garnish.

Now, get to cooking!

You can also view this recipe as a step-by-step web story. 

5 stars from 2 reviews

Get the Recipe:

Sous Vide Lobster Benedict

Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 2 servings
This recipe uses sous vide hollandaise, sous vide lobster, and poached eggs to make the best sous vide lobster benedict you've ever had!



  • Melt butter in a small saucepan over medium low heat. Add the minced garlic and cook until just fragrant and starting to brown. Remove from heat and set aside to cool.
  • Toast the English muffins.
  • To poach the eggs: Bring a small saucepan of water to a simmer. When the water is just starting to bubble, reduce heat to lowest possible setting. Crack an egg into a bowl. Use a slotted spoon to swirl the water. Drop an egg into the center of the swirl. Repeat with an additional egg. I only like to do 2 eggs at a time. Cover the pot and set a timer for 2 minutes. When done, remove eggs to a paper towel lined plate and season with salt and pepper. Repeat with remaining eggs.
  • Butter the English muffins with garlic butter.
  • Top each English muffin half with diced sous vide lobster tail.
  • Place a poached egg on each muffin half on top of the lobster tail.
  • Drizzle with sous vide hollandaise.
  • Garnish with parsley and a sprinkle of paprika and serve.


You can totally sous vide the poached eggs if you want, but I'm still not convinced it's the best method.
Cuisine: French
Course: Breakfast
Author: Chelsea Cole
Calories: 415kcal, Carbohydrates: 28g, Protein: 26g, Fat: 21g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 438mg, Sodium: 760mg, Potassium: 360mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1165IU, Vitamin C: 6mg, Calcium: 146mg, Iron: 3mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.