The Easiest Sous Vide Lobster Benedict

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Think making eggs benedict is difficult? Think again! This luxurious recipe is easy and foolproof for the best sous vide lobster benedict you'll ever make with a rich, creamy sous vide hollandaise sauce and simple sous vide butter poached lobster.

Eggs benedict is hands down my wife's favorite brunch dish. But she won't eat them at restaurants because more often than not, they're a disappointment. From broken, flavorless hollandaise to eggs so overcooked they're hard boiled, nothing makes us more mad than wasting money on bad food.

So we make them at home on the weekends or on slow mornings. Going out for brunch doesn't have the same vibe as whipping up your own food that comes out great every time when you live with a chef, man.

This recipe came about the day after I made some sous vide lobster and it turned out to be a great recipe. All I did was swap the canadian bacon ham slice for the lobster meat I already had on hand.

This recipe will actually show you how to sous vide the hollandaise, the eggs, and the lobster AT THE SAME TIME, making this recipe incredibly hands off but you'd never guess it was as simple as dropping a bag, a jar, and an egg into a water bath for an hour.

I have all the tips and tricks you need to make sous vide lobster benedict as easily as possible, with big flavor and the best brunch every. single. time.

Jump to:

• Why the sous vide method to make lobster eggs benedict?
• Sous Vide Equipment You'll Need
• How to Make Sous Vide Lobster Benedict
• Ingredients
• The Best Tips for Sous Vide Poached Eggs and Hollandaise Sauce
• Faster sous vide poached eggs
• Cold water lobster versus warm water lobster
• Serve Lobster Benedict Alongside...
• More Small Batch Breakfast and Brunch Dishes
• 📖 Recipe

Why the sous vide method to make lobster eggs benedict?

Sous vide hollandaise, sous vide lobster, and sous vide poached eggs are incredibly easy to make, no messing around with swirling water, reducing vinegars, or ever getting rubbery, overcooked lobster.

If you're new to the science of sous vide cooking, go check out my guide on Sous Vide 101 to answer all your hard hitting questions.

Every aspect of this sous vide eggs benedict recipe is really easy, the only hard part is the waiting for the lobster tails, eggs, and the hollandaise to finish cooking in the sous vide bath. It's all hands off cooking, making it way easier than looming over a stove butter poaching lobster tails in a pan or figuring out how to clarify butter for traditional hollandaise.

You put the hollandaise ingredients in a jar, you put the lobster tail ingredients in a sous vide safe bag, you drop your eggs in, and you walk away.

They give you an hour to handle your morning, so that's a win in my book. We go for a walk, come back, and brunch is ready.

Sous Vide Equipment You'll Need

A sous vide immersion circulator or sous vide water bath machine. Yep, a sous vide cooker is necessary for this sous vide asparagus recipe. The immersion circulators range in price, I have a whole post on my favorite sous vide equipment and my top picks for sous vide cookers of different price ranges, but the one I use most frequently is my Anova Precision Sous Vide Cooker with Wifi.

A large container. Before we bought the kit with a large sous vide water bath container, we would use large stock pots and even the Instant Pot's inner metal pot in a pinch. Whatever large, food-safe, water-tight container you have, use it.

Sous Vide-Safe Bags. It's so important to use bags that can be used in heat. Some plastic zip-top bags can be used in the sous vide, but you do have to think about how it degrades in the hot water bath. To be safe and have a successful sous vide cooking experience, use sous vide-safe bags.

Vacuum Sealer. Of course you can get away with using that sous vide safe zip top bag and carefully use the water displacement method to remove all the air, but a vacuum sealer is less fussy and gives safe, consistent results. A vacuum sealer can be really affordable; I also talk about my favorite vacuum sealers in the Best Sous Vide Equipment for All Price Ranges post, so check it out!

How to Make Sous Vide Lobster Benedict

First, you'll want to prep your lobster tails. Remove them from the shell and then vacuum seal them into a sous vide bag with some salt and pepper and put them into the sous vide water bath. For more information on how to remove the meat from the shells, I have the full break down on my Sous Vide Butter Poached Lobster Tails post.

Then make your hollandaise. Put the egg yolks, melted butter (use unsalted butter to control your salt), and lemon juice into a small wide mouth canning jar and then put into the sous vide water bath. The wide mouth is so the immersion blender can fit into the jar. If you don't have a wide mouth jar, you can use a sous vide-safe bag, seal it (not vacuum), and then pour the ingredients into a bowl once it's ready to blend.

Now the eggs. The eggs, lobster tails, and hollandaise all cook at the same temperature for the same amount of time, which is why this recipe is so good. All you need for perfect sous vide poached eggs is to take a slotted spoon and gently place the eggs into the hot water so you don't crack them.

Once the hour is up, pull everything out of the sous vide bath and place the eggs in a bowl of ice water to cool them down.

Blend the hollandaise up with an immersion blender and season with a little salt and pepper, chop the lobster tails into beautiful, buttery chunks, and gently break the sous vide eggs over a bowl.

You'll notice a little of the egg whites is not tight around the yolks, don't panic this is normal. Pick the eggs up with a slotted spoon and that looser white will fall away.

Toast the english muffin halves until they are a nice golden brown or give them an extra-crispy crust by broiling them on a baking sheet. Top the toasted english muffins with the butter poached lobster, carefully use a slotted spoon to top the lobster with the poached eggs, then cover them in that great hollandaise sauce.

Ingredients

Deshelled lobster tails.

Fresh large eggs.

Butter. A butt load of it. Not really, we actually use less butter in the entire recipe than most hollandaise sauce recipes by themselves.

Lemon juice.

English muffins.

Salt, pepper, a little cayenne.

That's it. A really simple ingredient list for a luxurious dish greater than the sum of its parts.

The Best Tips for Sous Vide Poached Eggs and Hollandaise Sauce

There were a lot of accidents made while developing the sous vide poached eggs and hollandaise sauce for eggs benedict before we finally got that perfect balance of easy and simple.

Just want to say that this hollandaise sauce recipe is for two generous servings, because a ton of leftover hollandaise is the worst.

Here are my tips to not get the best poached eggs and hollandaise possible:

1. Use fresh eggs. Older eggs don't do well in this whole-egg poaching situation. You know that thicker egg white that clings to the egg yolk? It breaks down into that watery egg white that doesn't cling onto the egg yolk well the older it gets. Poaching eggs this way makes for really, really delicate whites so you want as much of the clingy, tight egg white to stay on as possible.
2. Next, keep a lower water temperature. Egg yolks begin to set at 150 degrees F and we don't want them to set. You want a custardy, runny egg yolk, so keep the temperature low. This is important, guys. Because you'll hit jammy, not-runny yolk around 148-ish. We found 145 for an hour worked best for our favorite runny poached eggs.
3. For the hollandaise, invest in a stick blender (aka an immersion blender). It is one of my all time favorite appliances: affordable and versatile. It gives the best results for those sauces and condiments that need a lot of whisking or blending like homemade mayonnaise, a fresh tomato sauce, and hollandaise.

Faster sous vide poached eggs

Through a lot of recipe development we've found this slow method with lower heat poaches the eggs perfectly with the least amount of stress and effort. If you want to poach the eggs faster I have some tips and warnings:

The eggs and the hollandaise and lobster will need to be cooked in the sous vide at different temperatures, at 165 degrees F for the fast poached eggs. So you'll need either a second sous vide cooker or you'll have to wait to cook the eggs/lobster while the other is cooking.

And timing is a stressor here. One minute too fast and you'll have undercooked eggs. A minute too long and you'll end up with soft boiled eggs, jammy but not runny yolk and completely firm egg whites. Over that and you'll have hard boiled eggs.

Most people find that 13 minutes is the best time but if you do not have an immersion circulator that you can control very well with this high heat (controlling it to the tenth of a degree), the timing can be very off and you can end up with an overcooked or undercooked egg. So be cautious.

Cold water lobster versus warm water lobster

I grew up between New York and the Dominican Republic, so I can confidently walk you through the difference between cold water lobster and warm water lobster.

First, cold water lobster, which is what we used in this recipe.

This is the one everyone loves in their lobster rolls and eating by itself, it's the one with the claws full of sweet meat and the entire body is used for cooking.

Cold water lobster meat is light, sweet, with a buttery texture, the opposite of the warm weather lobster. You can find it at the grocery store under the names 'Maine Lobster', 'North American Lobster', 'Atlantic Lobster', or 'Canadian Lobster', but in the U.S. Maine lobster is the most common name.

Warm water lobster (aka Spiny or Rock Lobsters) don't have claws and the only edible part of them is their tail. They're covered in sharp spikes and have large white spots on their shell even when cooked (cold water lobster turns just red, these turn orange with the white spots very obvious on their shells).

What do warm water lobsters taste like? Not like cold water lobster. They taste more like seafood, with a little bit of an ammonia smell, and tougher meat. Unless you go lobstering in California or the Caribbean, you won't find it whole or fresh. Only frozen tails.

TL;DR

We're using cold water lobster tails for this recipe. For the total low-down on lobster, go to my sous vide lobster tails post.

Serve Lobster Benedict Alongside...

...these easy, 10 minute sous vide asparagus. It's spring right now and Honey keeps bringing in all the produce from our local farmers' market, which is why some tender asparagus is calling your name for brunch. You already made the hollandaise, might as well pour some on the veg, too!

...homemade blueberry muffins. Bakery style with raw sugar sprinkled on top for crunchy texture and stuffed with sweet blueberries.

...two blood orange dirty Shirley Temple cocktails. Gotta have cocktails with brunch, and these are really easy and you get your O.J. for the morning.

More Small Batch Breakfast and Brunch Dishes

• Sous Vide Egg Bites (Starbucks Copycat)
• Sous Vide Yogurt
• Small Batch Buttermilk Biscuits
• Mini Maple Fried Chicken and Waffles

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