Lobster Benny Recipe

Warm and prepare lobster

If using precooked lobster, place the chopped lobster meat in a heatproof bowl. Add 2 tbsp white wine (optional), 1 tsp lemon juice, and a pinch of the salt and pepper. Gently toss and set aside covered to keep warm. If lobster is cold, warm briefly over a double boiler or microwave in 10–15 second bursts to avoid overcooking.

Toast English muffins

Heat a skillet over medium heat and melt 2 tbsp butter. Split the 4 English muffins and toast cut-side down in the butter until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (200°F / 95°C) while finishing other components.

When assembling, place a generous portion (about 2 oz) of warm lobster meat on each toasted muffin half just before topping with a poached egg and hollandaise. Sprinkle with the remaining salt and pepper to taste and garnish with snipped chives.

Prepare a double boiler setup

Bring 1–2 inches of water to a gentle simmer in a saucepan and reduce heat to low so the surface is barely simmering. Use a heatproof bowl (metal or glass) that fits snugly over the saucepan without touching the water.

Whisk yolks and lemon

In the bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1.5 tbsp fresh lemon juice until slightly thickened and pale.

Cook over gentle heat

Place the bowl over the simmering water and whisk constantly. Continue whisking until the mixture becomes warm and slightly thickened (it should coat the back of a spoon). Avoid overheating — do not let the bowl get too hot or the yolks will scramble.

Incorporate butter

Very slowly drizzle in the hot melted butter (8 tbsp) in a thin stream while whisking continuously. Start drop by drop until the sauce begins to emulsify, then you can add the butter a little faster. If sauce becomes too thick, whisk in a few drops of warm water to loosen. If it breaks, whisk in a teaspoon of warm water to help re-emulsify.

Season the hollandaise with 1/4 tsp salt and 1/8 tsp cayenne (or a dash of hot sauce). Keep the sauce warm (not hot) by placing the bowl off the heat or over barely warm water until ready to serve, up to 30 minutes. Stir occasionally.

Bring poaching liquid to temperature

In a wide shallow saucepan, bring 8 cups water to a gentle simmer (small bubbles) and add 2 tbsp white vinegar and 1/2 tsp salt. Maintain the temperature at a bare simmer — do not let it boil vigorously.

Crack eggs and create a whirl

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle vortex; this helps the white wrap around the yolk for a neat poach.

Poach eggs

Slide eggs, one at a time, into the center of the vortex (or directly into the water if not using the vortex method). Poach for 3 to 3 1/2 minutes for a runny yolk or 4 minutes for slightly firmer. Use a slotted spoon to lift each egg and gently blot on paper towel to remove excess water.

If cooking multiple eggs, poach in batches carefully so they do not crowd; keep finished eggs in a bowl of warm water (not hot) briefly while finishing others, then reheat quickly in simmering water for 10–15 seconds before plating if needed.