Paleo Lobster Eggs Benedict Recipe

Paleo Lobster Eggs Benedict Recipe

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Paleo Lobster Eggs Benedict Recipe

Paleo Lobster Eggs Benedict Recipe


  • 6 paleo-friendly biscuits or English muffins
  • 8 ounces cooked lobster meat, cut into 1-2 inch pieces
  • 6 eggs

For the hollandaise:

  • 2 eggs yolks
  • 2 teaspoons water
  • 2 teaspoons lemon juice
  • 6 tablespoons butter, room temperature
  • 1/4 teaspoon cayenne pepper or paprika
  • 1/4 teaspoon salt


  • Begin by making the hollandaise sauce.
  • Using a small saucepan, whisk the egg yolks, water, and lemon juice over low heat.
  • Whisk continually; they should begin to turn a lighter shade. If it begins to bubble, remove from heat. You don’t want the eggs scrambling, just heating very slowly.
  • Once the mixture begins to thicken, slowly add the butter (about 1 teaspoon at a time at first, then 1 tablespoon at a time). Again, if it heats too quickly remove the pot from the burner.
  • Once the butter is smoothly added to the mixture, and the spice and salt and remove from heat. Cover and set aside.
  • Poach or fry each egg (depending on preference) and set aside while you prepare the biscuits.
  • Evenly divide the lobster on each biscuit, then place the egg on top.
  • Drizzle with hollandaise sauce and serve immediately.


6 Servings

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