Lobster Benedict Recipe
Butter poached lobster, parmesan creamed spinach, spiced hollandaise
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Ingredients
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Lobster
Parmesan Creamed Spinach
Spiced Hollandaise
Poaching Liquid
Method
Lobster
- 1
Prepare the Poaching Liquid
In a medium saucepan, combine water, white wine (if using), lemon slices, and bay leaves. Bring to a simmer over medium heat.
- 2
Poach the Lobster
Add the lobster tails to the poaching liquid and simmer for 8-10 minutes until the lobster is cooked through and opaque. Remove the lobster and let cool slightly before removing the meat from the shells.
- 3
Butter Poach the Lobster
In a separate saucepan, melt the unsalted butter over low heat. Add the lobster meat and gently poach for 5 minutes, ensuring it is fully coated in butter. Season with salt and pepper.
Parmesan Creamed Spinach
- 4
Sauté Garlic
In a large skillet, heat a tablespoon of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 5
Cook Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 6
Prepare Creamed Spinach
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, and pepper, cooking until the mixture thickens, about 3-5 minutes. Remove from heat.
Spiced Hollandaise
- 7
Make the Hollandaise Base
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and pale.
- 8
Emulsify the Butter
In a small saucepan, melt the unsalted butter until it is bubbling. Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce thickens and becomes smooth.
- 9
Season the Hollandaise
Add cayenne pepper and salt to the hollandaise sauce, whisking to combine. Keep warm until ready to serve.