Lobster Recipe

Cook the lobster

Bring a large pot of water to a rolling boil with 1 tbs sea salt, peppercorns and bay leaf. Add the live lobster headfirst; cover and boil 8–10 minutes for 1¼–1½ lb lobster until shell is bright red and tail is firm. Remove lobster to a bowl, cool slightly until manageable.

Extract lobster meat

When lobster is cool enough to handle, twist off claws and tail. Crack claws and knuckles with a lobster cracker or heavy knife and remove meat. Split tail shell lengthwise and remove tail meat in large pieces. Reserve 8 oz of meat; refrigerate any extra in a covered bowl. Keep shells for stock or discard.

Prepare poaching water for eggs

Fill a medium saucepan with 3–4 inches of water. Bring to a gentle simmer (not a hard boil). Stir in 2 tbs white vinegar. Reduce heat so the water is barely moving — small ripples only.

Poach the eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center. Poach 3–3½ minutes for runny yolks. Use a slotted spoon to lift the egg, drain briefly and transfer to a bowl of cold water to stop cooking for 15–20 seconds, then transfer to a warm plate. Repeat with remaining eggs.

While eggs are poaching, split the English muffins and toast until golden. Brush both halves with melted butter and keep warm in a low oven (200°F / 95°C) until ready to assemble.

Set up a bain-marie

Fill a medium saucepan with 1–2 inches of water and bring to a bare simmer. Use a heatproof bowl (metal or glass) that sits on top of the saucepan without touching the water.

Whisk yolks

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

Cook gently over steam

Place bowl over the simmering water. Whisk constantly, making sure the bowl does not touch the water. Keep whisking until the yolk mixture warms and thickens slightly — about 2–3 minutes. Lift the bowl periodically to ensure it doesn’t overheat.

Emulsify butter

Remove bowl from the heat. Very slowly drizzle in the 6 tbs warm melted butter while whisking continuously to create an emulsion. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Taste and season with 1 tsp salt, 1/4 tsp pepper and 1/8 tsp cayenne. Keep warm over very low heat or in a thermos; do not reheat directly or it may split.

Warm and finish lobster meat

If lobster meat is cold, warm briefly: heat 1 tbs unsalted butter in a skillet over medium-low, add lobster meat and toss for 30–45 seconds until just warmed through. Season lightly with a pinch of salt. Keep warm.

Assemble Lobster Benedict

Place two toasted English muffin halves on each plate. Divide warmed lobster meat evenly (about 4 oz per serving) and arrange on top of each muffin half. Place a poached egg atop the lobster. Spoon 2–3 tbs hollandaise over each egg, letting some cascade over the lobster.

Garnish & serve

Sprinkle finely snipped chives over the hollandaise, add a few microgreens or watercress if using, and serve with lemon wedges on the side for squeezing. Serve immediately.

All ingredients used in the ingredients sections are referenced in the directions. If hollandaise shows signs of breaking, whisk in a teaspoon of hot water slowly to re-emulsify. Leftover lobster can be chilled and used in salads.