Jun 04 2026
Restaurants›BOTANIST›Butter Poached Lobster Benedict Recipe

Butter Poached Lobster Benedict Recipe

Inspired by BOTANIST
Time40m
Serves2

poached eggs, tarragon, béarnaise sauce

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Ingredients

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Lobster and Poached Eggs

Béarnaise Sauce

Method

Lobster and Poached Eggs

  1. 1

    Butter Poaching the Lobster

    In a saucepan, melt 1 cup of butter over low heat. Add the lobster tails and poach gently for about 8-10 minutes or until cooked through. Remove the lobster from the butter and set aside.

  2. 2

    Poaching the Eggs

    In a separate pot, bring water to a simmer and add 1 tablespoon of white vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel.

Béarnaise Sauce

  1. 3

    Making the Béarnaise Sauce

    In a small saucepan, combine the shallots, white wine vinegar, and 1 tablespoon of chopped tarragon. Simmer until reduced by half. In a bowl, whisk the egg yolks until thick. Gradually add the melted 1 cup of butter while whisking continuously. Incorporate the reduction and season with salt and black pepper.

Assembly

  1. 4

    Assemble the Benedict

    Place poached lobster on a plate, top with a poached egg, and drizzle with béarnaise sauce. Garnish with fresh tarragon leaves.

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