Gwyneth Paltrow’s Boyfriend Breakfast, Paleo Lobster Benedict Edition
Leading Lady Spotlight: I’ve always thought Gwyneth Paltrow was one of the most natural beauties in Hollywood, I’ve also been a long time loyal listener of The Goop Podcast. There’s something so grounding about the way Gwyneth shows up, honest, curious, and willing to share the full picture of her life: the struggles, the friendships, even her own doctors and healers, as well as others expand her worldview.
She’s a huge inspiration to me, not just because of her successful acting career (in case you missed it, I love movies!), but because of the way she reinvented herself as a businesswoman too. What started as a simple newsletter has become Goop, a full-fledged lifestyle brand, and Gwyneth has had to grow right alongside it, from creative writing a newsletter at her kitchen table to friends and family to CEO of a huge brand, all whilst raising her two kids, navigating a divorce, falling in love again, and having to figure out her version of co-parenting. I happen to find her, her journey, and her approach, endlessly inspiring.
She reminds me (and so many women I know) that reinvention is always available to us, and that we all have the opportunity to do life, career, family, and love on our own terms. That our value isn’t defined by what we used to do, but by the point of view we hold today, the way we see and live “the good life.” And when we share our own unique point of view with confidence, it magnetizes like-minded people to us in ways that we can’t fully conceive.
Speaking of magnetism… let’s talk about boyfriend breakfast.
One of my favorite Gwyneth-isms is her “boyfriend breakfast” tradition, where she whips up something for her (now) hubby. Recently, she shared a her recipe and process for Boyfriend Breakfast Paleo Lobster Benedict, and as someone married to a man who loves lobster perhaps more than any other food (kidding, but maybe not), I knew I had to try my hand at it for Ronnie, so I copied down the recipe and added it to my weekend plans.
There’s something about cooking a meal like this with the intention of solely cooking it for the person you love most. It’s decadent, it’s intentional, it’s ver Goop meets home… It’s a reminder that love often lives in the smallest gestures: a beautiful breakfast, made with care. Something I think Gwyneth would very much agree with.
Alright, now that you know my utter obsession with this incredible woman, let’s get into the recipe… a decadent, buttery, paleo (!!!) lobster benny with hollandaise, perfect for a cozy weekend brunch with your “buns.”
Downloadable Recipe Card: Here
Serves: 2
Prep Time: 35 mins
What You’ll Need
2 lobster tails
4 eggs, large
2 paleo buns of your choice (english muffins)
1 cup baby spinach
2 tbsp ghee
1 egg yolks
1 tsp lemon juice
1 pinch cayenne pepper
Salt & pepper
How to Make
First, let’s get our lobster ready.
Boil lobster tails in salted water (1 tbsp per quart — the water should taste like the ocean) until shells turn red and meat is opaque, about 5–7 minutes depending on size. Transfer to an ice bath for 1 minute, then drain and pat dry. Split shells, brush meat with ghee, lemon, and sea salt, and chop into bite-sized pieces.
Now, time for our spinach.
Sauté spinach in a medium saucepan with ghee over medium heat for 1–2 minutes, until just wilted. Season with salt and pepper.
Next, poach your eggs.
Fill a medium saucepan with 3 inches of water and bring to a gentle simmer — small bubbles around the edges, not a full boil. Add 1–2 tsp white vinegar. Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide each egg into the center. Poach for 3–4 minutes for soft yolks or up to 5 for medium. Remove with a slotted spoon and drain on paper towels.
Now, time to toast your buns
Toast your Paleo buns or bread of choice until golden. (Note: If you call your partner “buns,” like I do, please don’t toast them — I’m talking about the food here 😉)
Let’s make that hollandaise.
In a heatproof bowl over simmering water, whisk the egg yolk and lemon juice until frothy. Slowly pour in warm ghee while whisking constantly until the sauce thickens and turns glossy, about 2–3 minutes. Stir in cayenne, salt, and pepper to finish.
Finally, let’s build it.
Layer each toasted bun with sautéed spinach, chopped lobster, and a poached egg. Spoon hollandaise generously over the top.
Serve it hot, to your hottie!
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We love a handwritten recipe card here <3
(Screenshot from Gwyneth’s Instagram Stories)
