Buttery Lobster Eggs Benedict with Crispy Pancetta and Fresh Arugula

If I were asked to imagine the most perfect brunch, this would be it (plus a beautiful man that fed it to me as I laid in a comfy robe on a comfier bed).  The lobster is perfectly cooked, tender and buttery.  The hollandaise is rich and lemony and the fresh arugula helps cut through all of that fat.  Pancetta is bacon’s Italian cousin, and my my my does it taste divine.  All in all, this dish is a beautiful symphony of flavors in your mouth.  It may seem difficult but have no fear, it is actually super easy to make.  I highly recommend surprising your special lady friend with this, you won’t regret it.

Photography by Sophie Marie Creative


  • 1 English muffin; buttered
  • 1/2 cup arugula
  • 2 slices pancetta
  • 2 lobster tails
  • 2 tablespoons chives; finely chopped
  • 2 eggs


  • 4 egg yolks
  • 1-2 tablespoons lemon juice
  • 1 stick salted butter; melted (be sure the butter is not too hot or the yolk will scramble)
  • Cayenne
  • Salt


  1. Turn the oven on to broil.
  2. Cut open the lobster tail so you can pull the meat out but it is still attached slightly to the tail.  With the meat still in the shell and flesh side facing up, sprinkle with salt and put onto a baking sheet along with the pancetta.  Broil for 8-10 minutes.  Keep an eye on it, the pancetta should only take about 5 minutes to crisp up so they should be removed before the lobster tails are done cooking.  The lobster is cooked when firm and no longer opaque.  Remove and set aside.
  3. Toast the English muffin in a hot skillet until golden brown.  Start layering by adding arugula to each half, then a slice of pancetta.  For the lobster tails, I sliced them in half lengthwise so they would fit easier on each half of the muffin.
  4. In a large skillet, heat water until it simmers but is not boiling. Crack the eggs into to separate bowls.  With a spoon or a knife, create a tornado like whirlpool in the water then drop the egg in the center of it.  Repeat with the other egg.  Cook for 3-5 minutes or until the whites are cooked and the yolk is still runny.
  5. While the poached eggs are cooking, add the egg yolks, lemon juice, cayenne, and salt to a blender for the hollandaise sauce.  Pulse until incorporated.  Over a low speed, slowly drizzle in the warm melted butter.  Once all of the butter has been added, continue to blend for an additional 30 seconds or so, until nice and thick.
  6. Remove the poached eggs with a slotted spoon then let them dry on a paper towel. Top each half of the English muffin with an egg then drizzle on the hollandaise sauce.  Finish with the chives and serve immediately.

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