Lobster Eggs Benedict Recipe
A luxurious twist on a classic dish with perfectly poached eggs, succulent lobster on a toasted English muffin, topped with velvety hollandaise sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Cook the Lobster
Bring a pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until the shells are bright red. Remove the lobster and let it cool. Once cooled, extract the meat from the tails and chop it into bite-sized pieces.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper. Remove from heat and keep warm.
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.