Lobster & Crab Benedict Recipe
Maine lobster, king crab, poached eggs, hollandaise
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Ingredients
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Lobster & Crab Benedict
Method
Preparation
- 1
Prepare the Lobster and Crab
In a medium bowl, combine the Maine lobster meat and king crab meat. Gently mix to combine and set aside.
- 2
Make the Hollandaise Sauce
In a double boiler, whisk together the egg yolks, lemon juice, cayenne pepper, and a pinch of salt. Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened and smooth. Season with additional salt and black pepper to taste. Keep warm.
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
Cooking
- 4
Poach the Eggs
In a large pot, bring 1 quart of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 5
Assemble the Benedict
On each toasted English muffin half, place a generous portion of the lobster and crab mixture. Top each with a poached egg. Spoon the warm hollandaise sauce over the eggs and sprinkle with fresh parsley.