Lighter Lobster Eggs Benedict

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Ahoy there friends! I apologize for the lack of update yesterday, my husband decided it might be fun to give me ANOTHER awful cold that I’m beginning to fear may be the flu. I just can’t seem to catch a break this January! But, life goes on and I have a ton of stuff due this week, so I’m truckin on! Plus, it’s SKINNY BRUNCH WEEK and I couldn’t possibly sit that out! So, to kick off a week dedicated to the best meal in the universe, I’m sharing an absolutely magnificent lighter lobster eggs benedict made with a lobster hollandaise sauce!

Eggs benedict

Eggs benedict is my go-to for almost every brunch I go to. I just can NOT resist a perfect poached egg. The runny yolk, the beautiful presentation…I’m utterly addicted.

lobster benedict

As much as I LOVE eggs bene, it’s definitely not an “every Sunday” kind of meal. Well, unless you want to weigh 1500 pounds. The reason behind the huge calorie count is the hollandaise sauce. I mean, what do you expect from a sauce made purely of butter and eggs? So, to save a bunch of calories, I whipped up a lighter version of this sauce to go on top my eggy, lobster creation.

  lobster bene

Except, it’s not just regular hollandaise. I added small, teeny tiny bites of super chopped lobster to it! Hence, the small little chunkies. So not only is there lobster underneath the egg, there’s little lobster chunkies in the sauce!


I simply chopped a few of those tails into teeny, tiny pieces and whisked them into the sauce when it was done on the stove top. Simple, easy and oh so freakin’ delicious. If you want, omit the lobster and sub in your favorite seafood, like crab or shrimp! I just love using lobster b/c it really glams up the dish and adds such a pretty color contrast. Oh, and it’s just so damn delicious.

Lighter Lobster Eggs Benedict

lobser eggs bene

Serves 2.
Prep time: 15 minutes
Cook time: >10 minutes


For the benedict: 

  • 2 whole wheat biscuits or english muffins
  • 2 eggs, poached (see how to poach an egg here)
  • 1/3 cup baby arugula
  • 2 tablespoons chopped tomato
  • 2 pieces part-skim sliced cheese
  • About 1/4 cup chopped lobster tail meat

For the sauce: 

  • 1 tablespoon butter
  • 1/2 cup nonfat buttermilk
  • 1/4 cup light cream
  • 1 tablespoon corn starch
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • About 2 1/2 tablespoons finely chopped lobster meat
  • Salt and pepper to taste


  1. To make the sauce: Melt butter in a medium saucepan over medium high heat until golden brown. Remove from heat and pour into a bowl.
  2. Return saucepan to heat and add 1/4 cup cream, corn starch and salt and pepper. Whisk the mixture constantly until smooth. Gradually whisk in the egg and buttermilk until sauce is smooth. Remove from heat and stir in lemon juice and lobster meat until sauce appears slightly chunky. 
  3. To make the benedict, toast the english muffin bottom or biscuit in a toaster. Immediately place the cheese over the muffin when done so it melts. Top the cheese with 1/4 cup argula, about 2 1/2 tablespoons lobster meat and one poached egg. Pour about two tablespoons of lobster sauce over the egg and garnish with chopped tomato and black pepper. Eat immediately.

Nutritional information per eggs benedict:

Calories: 295 
Fat: 12 grams 
Carbohydrates: 18 grams
Fiber: 3.5 grams 
Protein: 29 grams
Weight Watchers Points: 7

Leave a Comment


  1. Posted by elizabeth on
    Tuesday, January 22nd, 2013
    absolutely obsessed with this. and I love the idea of a skinny brunch week! loooove brunch and it's usually so horrible for you--this is perfect! Thanks, Claire!
    • Posted by claire on
      Tuesday, January 22nd, 2013
      Thanks Elizabeth!
  2. Posted by Kristina on
    Tuesday, January 22nd, 2013
    Omygosh... is it Sunday morning yet?? This looks ridiculous Claire.. SO yummy! Love the little lobster incorporated in the sauce, very fancy :)
    • Posted by claire on
      Tuesday, January 22nd, 2013
      Oh thank you! I like to pretend I'm fancy.
  3. Posted by The Beeroness on
    Tuesday, January 22nd, 2013
    I love this so much! And I've noticed that in California I've been able to get Lobster tails cheaper this year, not sure why. And that sauce sounds awesome I love a good homemade Holindaise
    • Posted by claire on
      Tuesday, January 22nd, 2013
      Just another reason I have to move to California.
  4. Posted by Eat.Style.Play on
    Tuesday, January 22nd, 2013
    OMG I love Eggs Benny so much I get it all the time, but I know i can't eat it anymore because of all of the butter. This looks super good.
    • Posted by claire on
      Tuesday, January 22nd, 2013
      Oh thank you! I love it.
  5. Tuesday, January 22nd, 2013
    So when can I come over for brunch? :)
    • Posted by claire on
      Tuesday, January 22nd, 2013
      ALL THIS WEEK!! If you don't mind me hiding away from you b/c I'm sick :(
  6. Tuesday, January 22nd, 2013
    Oh my goodness, this looks delish Claire! If only I wasn't allergic to lobster *sob* :( Hope you feel better soon!
  7. Posted by Carolyn on
    Tuesday, January 22nd, 2013
    Oh yum! I love lobstah! I need to pin this one.
  8. Posted by Whitney Brooke on
    Tuesday, January 22nd, 2013
    My face is expolding with this goodness. Who knew you could make lobster and hollandaise healthy!?!!!
  9. Posted by Marie @ Not Enough Cinnamon on
    Tuesday, January 22nd, 2013
    I'm planning to have a skinny brunch next Sunday, and this Eggs Benny will definitively be on the table! Can't wait to see what else you have in store for us
  10. Tuesday, January 22nd, 2013
    Holy cow, this looks amazing! I love all of your lobster stuff going on lately!
  11. Posted by Dinnersdishesdessert on
    Tuesday, January 22nd, 2013
    lobster and more lobster and it is good for you - hand it over!
  12. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, January 22nd, 2013
    Yum!! I love brunch too! And eggs benny is one of my favorite dishes!! Love your lightened up sauce!
  13. Posted by Julie @ Table for Two on
    Wednesday, January 23rd, 2013
    oh my freaking gosh. i love this lobster benedict. such a great change up from the typical crab benedict. oh man, i see a brunch coming up with you!!
  14. Posted by Bev @ Bev Cooks on
    Thursday, January 24th, 2013
    I want to do bad things to this. Very bad things.

    Okay I'm gross.