Lobster Benedict Recipe

Preparation Directions

1. 1

   Make the Cheddar Biscuits

   Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Gradually add milk until dough forms. Drop spoonfuls onto a baking sheet and bake for 15-18 minutes until golden.

2. 2

   Butter Poach the Lobster

   In a saucepan, melt the butter over low heat. Add lobster tails and poach for about 5-7 minutes until cooked through. Remove lobster and chop into bite-sized pieces.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack eggs into a bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

4. 4

   Prepare the Sherry Hollandaise

   In a heatproof bowl, whisk together egg yolks and sherry. Place over a pot of simmering water and whisk until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Add lemon juice, cayenne pepper, and salt to taste.

5. 5

   Assemble the Benedict

   On each cheddar biscuit, place a portion of butter-poached lobster, top with a poached egg, and drizzle with sherry hollandaise. Serve immediately.