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)…
- Make my Sous Vide Lobster Tails for dinner the night before, and make extra. Because who can have “too much” lobster?
- Prep a batch of my Sous Vide Hollandaise the day before
- Become a brunch queen
What You’ll Need to Make Lobster Benedict
In terms of equipment, here’s what you should have in your kitchen…
- Kitchen shears for cutting the lobster tail shell
- An immersion circulator. The Vesta Precision Imersa Elite is my go-to.
- A container (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
- A handheld vacuum sealer, or simply a plastic zipper top bag. I have a blog post all about air removal methods to help you out!
- Pint sized canning jars, for the hollandaise
- An immersion blender, for the hollandaise
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.
Sous Vide Lobster Benedict
- 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.