If you are looking for a fancy breakfast or brunch to make for your partner, family or friends, this puff pastry lobster eggs benedict recipe is up for the challenge and will not disappoint! Served with fresh slices of tomato and avocado, drizzled with a silky smooth hollandaise sauce, this dish combine all the delicate flavors together. It is not only beautiful to look at, it’s also delicious!
People usually order eggs benedict with hollandaise at restaurants rather than making them because the dish looks intimidating. However, making it at home is actually quite straightforward and so much more worth it! Once you make your hollandaise sauce at home, the restaurant version will no longer be up to your standards!
Cooking the different steps simultaneously
This recipe calls for a few steps that need to be made separately before the final plating. It took me about 35 minutes because  each portion of the plating can be cooked simultaneously. To be efficient, I made my hollandaise first. While my puff pastry was in the oven and lobster tails were cooking, I was poaching my eggs. What you will need to do is:
- Preheat your oven to 425°F.
- Have a small, medium and large-sized (or one small and two medium-sized) saucepans with boiling water.
- Make your hollandaise using the small saucepan.
- Bake your puff pastry in your preheated oven and cook your lobster tails in the medium or large-sized.
- While waiting for the above to be done, poach your eggs in the medium-sized saucepan.
Voilà . Efficiency at its peak!
Ingredients you will need to make this recipe
- The hollandaise sauce requires only egg yolks but do not discard those precious egg whites! You can put them into good use by making mini pavlovas!
TIPS FOR MAKING PUFF PASTRY LOBSTER EGGS BENEDICT
Making the hollandaise sauce
Hollandaise sauce comes together within 10 minutes and only requires a handful of ingredients.
- Bring a small-sized saucepan with water to a simmer. In a heat resistant mixing bowl (Pyrex type) sitting on top of the saucepan (double boiler), add egg yolks and lemon juice. You should not fill the saucepan with water more than halfway. Otherwise, the bottom of your mixing bowl can touch and may scramble your egg yolks.
- You can either use a hand mixer on high speed or manually whisk vigorously until the egg yolks lightens and become pale yellow.
- While whisking, slowly drizzle the melted butter so that egg yolks have time to emulsify properly. Continue to whisk until the sauce doubles in volume. Add pinch of salt and cayenne, give it a mix until all combined. You know your sauce is ready when it becomes light and silky in texture.
If you are making your hollandaise ahead of time, you can refrigerate it up to 3 days. When ready to serve, put the mixing bowl back on a double boiler on low heat and whisk until the sauce warms up and turns into a pourable consistency.
If you have some leftover hollandaise sauce, you can use it on sautéed asparagus!
Baking the puff pastry
- Unroll the puff pastry sheet and cut into 4 squares of 4×4 inch or 5×5 inch. With a pastry or basting brush, coat the top with egg wash. The egg wash will give it a nice golden color when baked. Since my pastry sheet is circular, I was able to make 4 squares of 4×4. Usually, puff pastry packages come with two sheets individually wrapped. You will only need to thaw one sheet.
- Bake in a preheated oven at 425°F. for 10-11 minutes.
     
Cooking the lobster tails
Bring a medium-sized saucepan filled with salted water to a boil. The timing for cooking the tails will depend their size. This table below from Maine Lobster shows how many minutes they need to be boiled for. My lobster tails weighed about 3-4 oz so it only took me 4 minutes.
Making poached eggs
- Bring a medium-sized saucepan filled with water to a boil. Your saucepan needs to be big enough as a shallow saucepan will make your eggs touch the bottom before it cooks, which will create a flat poached egg (but still good to eat!). That’s why I recommend using a medium-sized.
- Add 2 tablespoons of vinegar. The acid contained in the vinegar will help denature the egg white protein and help it coagulate (solidify) faster. You will not taste the vinegar at all. For this recipe, I used apple cider vinegar, but any vinegar will do.
- With a slotted spoon, create a vortex and add one egg at the center of the vortex. The vortex helps your egg white to fold around the egg yolk faster. Cook for almost 3 minutes for a soft and liquid center.Â
     
TIPS FOR MAKING BEAUTIFUL LOOKING POACHED EGGS
Another tip to make beautiful looking poached eggs is to use fresh eggs. Fresh eggs have a thicker egg white which holds its shape better when poached. I’ve tried this experiment with a 1 week old egg vs 1 day old. Of course, the eggs’ age are actually older from the time they were layed to the time they reached the store shelves, but this is the time I got them from the grocery store. As you can see, the older egg turned out “slimier”.
If you only have older eggs on hand, that’s ok! There is no difference in taste whatsover; it is only in the final look. Because I once wondered where I’ve done wrong, this experiment is just to show that if your poached egg doesn’t look like the “perfect” poached egg you see in pictures, it’s not because you did something wrong!
Assembling puff pastry lobster eggs benedict
- Cut the baked puff pastry in two. Place on a plate one half piece. Add tomato slices.
- Add avocado slices.
- Add your poached eggs.
- Layer lobster tail on top. Drizzle with hollandaise sauce and garnish with chopped chives. Finally, place the second half puff pastry piece on top, sitting diagonally off.Â
Side note:Â Phil loves to eat that puff pastry topper with jam! It’s his sweet treat after eating this savory brunch meal.
   
   
If you’ve tried this Puff Pastry Lobster Eggs Benedict recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!Â
Equipment
- 3 Saucepans
- Whisk or electric mixer
- Baking sheet
Ingredients
- 1 Store bought puff pastry sheet thawed
- 1 egg for egg wash
- 4 Lobster tails (about 3-4 oz each)
- 8 eggs
- 1 Tbsp vinegar
- 1 small avocado sliced
- 1 small tomato sliced
- Chopped chives to garnish
Hollandaise sauce
- 5 egg yolks
- ½ cup butter melted
- 2 tsp lemon juice freshly squeezed
- 1 Tbsp chives chopped
- Pinch of salt
- Pinch of cayenne
Instructions
- Preheat oven to 425°F.
Making the hollandaise:
- Bring a small-sized saucepan filled halfway with water to a simmer.
- In a heat resistant mixing bowl sitting on top of the saucepan (double boiler), add egg yolks and lemon juice. Using a hand mixer on medium speed or manually whisk vigorously until the egg yolks lightens and become pale yellow. Slowly add the melted butter and continue to whisk or mix until the sauce doubles in volume.
- Remove mixing bowl from heat. Add chopped chives, pinch of salt and cayenne. Mix until all combined. Cover the sauce until ready to serve.
Baking the puff pastry:
- Unroll puff pastry sheet and cut into 4 squares of 4x4 inch or 5x5 inch. With a pastry or basting brush, coat the top with egg wash.
- On a baking sheet lined with parchment paper, line the puff pastry squares at least 1 inch apart. Bake for 10-11 minutes.
Cooking lobster tails:
- Bring a medium-sized saucepan filled with salted water to a boil. Add lobster tails and cook as per table below.
Making poached eggs:
- Bring a medium-sized saucepan filled with water to a boil. Add vinegar. With a slotted spoon, create a vortex. Add one egg at the center of the vortex and let it cook for almost 3 minutes for a soft and liquid center.
Assembling:
- Cut the baked puff pastry in two horizontally. Place on a plate one half piece. Add tomato slices, avocado slices and poached eggs. Layer lobster tail on top. Drizzle with hollandaise sauce and garnish with chopped chives. Finally, place the second half puff pastry piece on top, halfway centered.
