10 Lobster Brunch Recipes for a Delicious Weekend

Ever dreamt of a brunch that’s a cut above the rest? Imagine succulent lobster, perfectly prepared, gracing your morning table. Lobster brunch isn’t just a meal; it’s an experience, a delightful fusion of elegance and comfort that transforms an ordinary weekend into an extraordinary culinary adventure. Get ready to dive into the world of decadent lobster brunch recipes that will leave your guests (and your taste buds) utterly amazed.

The Power of the Claw: Why Lobster is More Than Just a Treat

“Lobster provides a great source of protein, is low in saturated fat and is rich in vitamins and minerals, including vitamin B12, copper, zinc, and selenium,” states a dietitian from EatingWell. This isn’t just a fancy food; it’s a nutritional powerhouse!

Nutrient	Amount per 3oz (85g) cooked lobster	Daily Value (%)
Calories	80	–
Protein	19g	38%
Total Fat	0.6g	1%
Saturated Fat	0.2g	1%
Cholesterol	95mg	32%
Sodium	410mg	18%
Vitamin B12	3.2mcg	133%
Copper	0.3mg	33%
Selenium	64mcg	116%
Zinc	3.4mg	31%

Source: USDA FoodData Central, various nutrition resources.

10 Lobster Brunch Recipes to Make Your Morning Shine

Ready to get cooking? These recipes are designed to be delicious, easy to follow, and perfect for a memorable brunch. We’ve made sure to keep things fresh and free of pork, wine, or alcohol, so everyone can enjoy!

1. Classic Lobster Benedict with a Twist

This isn’t your grandma’s Benedict! We’re elevating a brunch staple with tender lobster, making it truly special. It’s surprisingly simple to whip up, especially with a blender hollandaise.

Ingredients:

4 English muffins, split and toasted
8 fresh eggs
Fresh chives or parsley, chopped, for garnish
For the Butter-Poached Lobster:
- 1 lb cooked lobster meat (from tails or claws)
- 1 cup unsalted butter
For the Easy Blender Hollandaise:
- 3 egg yolks
- ½ cup unsalted butter, melted (or use the butter from poaching the lobster)
- 1 tablespoon fresh lemon juice
- Pinch of salt and freshly ground black pepper
- Dash of cayenne pepper (optional)

Instructions:

Poach the Lobster: In a small saucepan, melt the butter over low heat. Add the cooked lobster meat and gently poach for 3-5 minutes until warmed through. Keep warm.
Make the Hollandaise: In a blender, combine egg yolks, lemon juice, salt, pepper, and cayenne (if using). Blend on low. Slowly drizzle in the melted butter (from the lobster poaching is best!) until the sauce thickens and becomes creamy. Taste and adjust seasoning.
Poach the Eggs: Bring a pot of water to a gentle simmer. Carefully crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes for a runny yolk.
Assemble: Place toasted English muffin halves on plates. Top each with a generous portion of butter-poached lobster, followed by a poached egg. Drizzle generously with the warm hollandaise sauce. Garnish with fresh herbs and serve immediately.

Pro-Tip: For perfectly poached eggs every time, add a splash of white vinegar to the simmering water. It helps the egg whites set quickly and neatly around the yolk!

2. Hearty Lobster Hash

This dish takes a breakfast classic and gives it a luxurious seafood spin. It’s a fantastic way to use up leftover lobster and create a satisfying, flavorful meal.

Ingredients:

1 lb cooked lobster meat, chopped
1.5 lbs russet potatoes, peeled and diced
1 cup chopped onion
½ tsp garlic powder
¼ cup fresh celery leaves, chopped
5 tbsp unsalted butter
½ tsp Old Bay seasoning
¼ cup chopped fresh parsley
4 large eggs (for frying, optional)

Instructions:

Cook Potatoes: Boil or steam diced potatoes until tender but still firm. Drain well.
Sauté Vegetables: In a large skillet, melt 3 tablespoons of butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic powder and celery leaves.
Combine and Cook Hash: Add the cooked potatoes to the skillet. Gently mash some of the potatoes with the back of a spoon to create a rustic texture. Add the remaining 2 tablespoons of butter and cook, stirring occasionally, until the potatoes start to brown and crisp, about 10-15 minutes.
Add Lobster: Stir in the chopped lobster meat and Old Bay seasoning. Cook for another 3-5 minutes, until the lobster is heated through.
Garnish and Serve: Stir in fresh parsley. If desired, fry or poach eggs to serve on top of the hash. Serve hot.

Pro-Tip: For extra flavor, you can roast the potatoes instead of boiling them. Toss them with a little olive oil, salt, and pepper before roasting until golden brown and tender.

3. Zesty Lobster Avocado Toast

This fresh and vibrant take on avocado toast is perfect for a light yet indulgent brunch. It’s quick, clean, and bursting with flavor.

Ingredients:

4 slices of thick-cut sourdough bread
2 ripe avocados
8 oz cooked lobster meat, chopped
1 tablespoon fresh lemon juice
Pinch of sea salt
Pinch of chili flakes (optional)
Microgreens or fresh herbs (chives, basil), for garnish
4 soft-boiled eggs (optional)

Instructions:

Toast Bread: Toast sourdough slices to a golden brown.
Prepare Avocado: In a bowl, mash the avocados with lemon juice, sea salt, and chili flakes (if using). You can make it chunky or smooth, whatever you prefer!
Assemble: Spread a generous amount of mashed avocado onto each slice of toasted bread. Top with the chopped lobster meat. If using, add a soft-boiled egg on top of each toast.
Garnish and Serve: Garnish with microgreens or fresh herbs. A drizzle of olive oil or a sprinkle of lemon zest can add an extra zing. Serve immediately.

Pro-Tip: For perfectly soft-boiled eggs with jammy yolks, bring water to a rolling boil, gently lower eggs into the water, and cook for exactly 6-7 minutes. Immediately transfer to an ice bath to stop cooking.

4. The Ultimate Lobster Breakfast Sandwich

Elevate your breakfast sandwich game with this quick and easy recipe. It’s a diner classic with a gourmet twist that’s sure to impress.

Ingredients:

4 brioche buns, split and lightly toasted
4 (4 oz) lobster tails, cooked and meat chopped
4 eggs, scrambled
16 asparagus spears, trimmed and lightly steamed or sautéed
1 tsp fresh chives, chopped (to taste)
Butter or olive oil for cooking
Salt and pepper to taste

Instructions:

Prepare Lobster: Cook lobster tails (steam or boil) until done, then remove meat and chop into bite-sized pieces.
Cook Eggs: Scramble the eggs in a pan with a little butter or olive oil until cooked to your liking. Season with salt and pepper.
Cook Asparagus: Lightly steam or sauté the asparagus spears until tender-crisp.
Assemble: Place scrambled eggs on the bottom half of each toasted brioche bun. Top with chopped lobster meat and asparagus spears. Sprinkle with fresh chives.
Serve: Place the top half of the bun on and serve immediately.

Pro-Tip: For an extra layer of flavor, you can lightly sauté the chopped lobster meat in a little butter for a minute or two before assembling the sandwich.

5. Luxurious Lobster Scrambled Eggs

Forget bacon! These scrambled eggs are taken to a whole new level with the addition of tender lobster. It’s a simple yet incredibly satisfying dish.

Ingredients:

1 lb cooked lobster meat, chopped
6 large eggs
½ cup milk or cream
2 tbsp butter
Chopped chives, for garnish
Salt and pepper to taste

Instructions:

Prepare Eggs: In a bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
Cook Eggs: Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath.
Add Lobster: When the eggs are mostly set but still slightly moist, gently fold in the chopped lobster meat. Cook for another minute or two, until the lobster is heated through and the eggs are cooked to your desired consistency.
Serve: Garnish with fresh chives and serve immediately.

Pro-Tip: Don’t overcook your scrambled eggs! Remove them from the heat when they are still slightly wet, as they will continue to cook from residual heat.

6. Crispy Lobster and Corn Fritters

These golden-brown fritters are a delightful appetizer or a light brunch option. The sweetness of corn perfectly complements the rich flavor of lobster.

Ingredients:

1 cup (.43 lb) cooked Maine lobster meat, chopped
1 cup fresh or frozen corn kernels
2 large eggs
1 cup all-purpose flour
½ tsp baking powder
¾ tsp salt
½ tsp paprika
Vegetable oil, for frying

Instructions:

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and paprika.
Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the corn kernels and chopped lobster meat to the eggs.
Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fry Fritters: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening slightly with the back of the spoon. Don’t overcrowd the pan.
Cook: Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve: Serve warm with a dollop of sour cream, a squeeze of lemon, or a sprinkle of fresh chives.

Pro-Tip: For extra crispiness, ensure your oil is hot enough before adding the batter. You can test it by dropping a tiny bit of batter; it should sizzle immediately.

7. Elegant Lobster Asparagus Quiche

This sophisticated quiche is perfect for a stress-free brunch. It combines tender lobster, fresh asparagus, and rich Gruyère cheese in a golden, buttery crust.

Ingredients:

1 pre-baked pie crust (9-inch)
1 cup cooked lobster meat, chopped
1 cup fresh asparagus, trimmed and chopped into 1-inch pieces
1 cup shredded Gruyère cheese
4 large eggs
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon black pepper

Instructions:

Prepare Filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Gently fold in the chopped lobster meat, asparagus pieces, and shredded Gruyère cheese.
Assemble Quiche: Pour the mixture into the pre-baked pie crust.
Bake: Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted near the center should come out clean.
Rest and Serve: Let the quiche rest for 10 minutes before slicing and serving. It’s delicious warm or at room temperature.

Pro-Tip: To prevent the pie crust from getting soggy, you can brush the bottom with a thin layer of egg white before baking, then bake for a few minutes until set before adding the filling.

8. Decadent Lobster Newburg Crepes

These elegant crepes combine delicate French pancakes with a creamy, rich lobster Newburg sauce. It’s a sophisticated dish that’s surprisingly easy to make.

Ingredients:

For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons melted butter
For the Lobster Newburg Sauce:
- 1 lb cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half or light cream
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- Salt and white pepper to taste

Instructions:

Make Crepes: In a blender, combine all crepe ingredients and blend until smooth. Let the batter rest for 15-30 minutes. Heat a lightly oiled non-stick pan over medium heat. Pour a small amount of batter, swirling to coat the bottom. Cook for 1-2 minutes per side until golden. Repeat with remaining batter.
Make Newburg Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in half-and-half until smooth and thickened. Stir in paprika, cayenne, salt, and white pepper. Add the chopped lobster meat and cook gently for 2-3 minutes until heated through.
Assemble: Fill each crepe with a generous spoonful of lobster Newburg sauce. Fold or roll the crepes and arrange on plates. Serve immediately.

Pro-Tip: For perfectly thin crepes, make sure your batter is smooth and lump-free. A quick blend and a short rest will help achieve the ideal consistency.

9. Fluffy Lobster Omelette

Start your day with a touch of elegance! This fluffy omelette filled with sweet lobster meat is a simple yet impressive brunch dish.

Ingredients:

3 large eggs
2 tablespoons milk or cream
1 tablespoon butter
4 oz cooked lobster meat, chopped
2 tablespoons shredded dill havarti cheese (or your favorite mild cheese)
Salt and freshly ground black pepper to taste
Fresh dill or chives, chopped, for garnish

Instructions:

Prepare Eggs: In a bowl, whisk the eggs with milk or cream, salt, and pepper until light and frothy.
Cook Omelette: Melt butter in a non-stick omelette pan or small skillet over medium heat. Pour in the egg mixture. As the edges set, gently push the cooked egg towards the center, tilting the pan to allow uncooked egg to flow underneath.
Add Fillings: When the omelette is mostly set but still moist on top, sprinkle the chopped lobster meat and shredded cheese over one half of the omelette.
Fold and Serve: Gently fold the other half of the omelette over the filling. Cook for another minute until the cheese is melted and the omelette is heated through. Slide onto a plate, garnish with fresh dill or chives, and serve immediately.

Pro-Tip: For an extra fluffy omelette, separate the egg whites and yolks. Beat the whites until stiff peaks form, then gently fold them into the yolk mixture just before cooking.

10. Savory Lobster Frittata

This open-faced Italian-style omelette is a fantastic way to incorporate lobster into your brunch. It’s versatile, easy to make, and perfect for feeding a crowd.

Ingredients:

1 tablespoon olive oil
½ cup chopped onion or shallots
1 cup chopped zucchini or asparagus
6 large eggs
¼ cup milk or cream
6 oz cooked lobster meat, chopped
½ cup shredded Gruyère or Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh herbs (parsley, chives), chopped, for garnish

Instructions:

Sauté Vegetables: Preheat oven to 350°F (175°C). In an oven-safe, non-stick skillet (about 8-10 inches), heat olive oil over medium heat. Add chopped onion or shallots and cook until softened, about 3-5 minutes. Add zucchini or asparagus and cook for another 3-5 minutes until tender-crisp.
Prepare Egg Mixture: In a bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Stir in the chopped lobster meat and half of the shredded cheese.
Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the remaining cheese over the top. Cook on the stovetop for 2-3 minutes, or until the edges begin to set.
Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top.
Serve: Remove from oven, let cool slightly, then slice into wedges. Garnish with fresh herbs and serve warm.

Pro-Tip: Frittatas are great for meal prep! You can make them ahead of time and reheat individual portions for a quick and delicious breakfast or lunch throughout the week.

Frequently Asked Questions

Q: Can I use frozen lobster for these recipes?
A: Absolutely! Most recipes work perfectly with high-quality frozen lobster meat or tails. Just make sure to thaw it properly in the refrigerator overnight before use.

Q: How can I tell if my lobster is cooked?
A: Cooked lobster meat will turn opaque and firm. If you’re cooking a whole lobster, the shell will turn bright red. The internal temperature should reach 140-145°F (60-63°C).

Q: What are some good side dishes for a lobster brunch?
A: Fresh fruit salads, roasted potatoes, a simple green salad with a light vinaigrette, or even some crusty bread are all excellent choices that complement lobster without overpowering its delicate flavor.

Q: Is lobster healthy?
A: Yes! Lobster is a lean protein source, low in fat and calories, and rich in essential vitamins and minerals like B12, copper, selenium, and zinc. It’s a nutritious addition to a balanced diet.

Q: Can I prepare any of these recipes ahead of time?
A: Many components can be prepped in advance. For example, you can cook and chop the lobster, prepare hollandaise sauce (though it’s best fresh), or chop vegetables. Assembling just before serving ensures the best taste and texture.

Conclusion: Beyond the Brunch – A Lobster Lifestyle

There you have it – ten incredible lobster brunch recipes that prove this magnificent crustacean isn’t just for fancy dinners anymore. From the classic elegance of Lobster Benedict to the comforting simplicity of Lobster Hash, these dishes offer a delightful way to elevate your morning meals and impress your loved ones. But beyond the deliciousness, remember that incorporating lobster into your diet is also a step towards healthier eating, thanks to its rich protein content and abundance of essential minerals.

So, next time you’re planning a special brunch, don’t shy away from the lobster. Embrace its versatility, savor its unique flavor, and turn an ordinary weekend into an extraordinary culinary celebration. Who knew brunch could be this exciting? Now go forth and create some unforgettable lobster brunch memories!

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The Power of the Claw: Why Lobster is More Than Just a Treat