Jun 04 2026
Restaurants›BOTANIST›Lobster Benedict Recipe

Lobster Benedict Recipe

Inspired by BOTANIST
Time30m
Serves2

Poached eggs, béarnaise, sautéed mushroom

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Ingredients

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Eggs

Béarnaise Sauce

Mushrooms

Assembly

Method

Béarnaise Sauce

  1. 1

    Prepare the Béarnaise Sauce

    In a saucepan, combine white wine vinegar, minced shallots, and half of the tarragon. Simmer until reduced by half. Strain and cool slightly. In a mixing bowl, whisk egg yolks and the strained vinegar mixture over a double boiler until thickened. Gradually add melted butter while whisking until the sauce is thick and creamy, then stir in remaining tarragon, salt, and pepper.

Mushrooms

  1. 2

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Add minced garlic, salt, and pepper, and sauté for an additional 2 minutes. Remove from heat.

Poach the Eggs

  1. 3

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack eggs into individual cups, then gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Assembly

  1. 4

    Assemble the Lobster Benedict

    On each toasted English muffin half, place a portion of sautéed mushrooms, followed by chopped lobster meat. Top with a poached egg and generously drizzle with Béarnaise sauce. Garnish with chopped chives and serve immediately.

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