Jun 04 2026
Restaurants›Cardero's Restaurant›Lobster Benedict Recipe

Lobster Benedict Recipe

Inspired by Cardero's Restaurant
Time40m
Serves2

grilled baguette, herb lobster tail, poached eggs, sauce hollandaise, tomato & arugula salad

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Ingredients

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Lobster Benedict

Method

Preparation

  1. 1

    Grill the Lobster

    Preheat the grill to medium-high heat. Split the lobster tails in half and brush with melted butter. Season with salt, pepper, and fresh herbs. Grill for 5-7 minutes until cooked through.

  2. 2

    Toast the Baguette

    Slice the baguette into 1-inch thick pieces and brush with olive oil. Grill until golden brown, about 2-3 minutes per side.

  3. 3

    Make the Hollandaise Sauce

    In a double boiler, whisk together egg yolks and lemon juice until thick. Gradually whisk in melted butter until smooth. Season with salt and pepper.

  4. 4

    Poach the Eggs

    Fill a pot with water and bring to a simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

  5. 5

    Prepare the Salad

    In a bowl, combine arugula and diced tomato. Drizzle with olive oil, lemon juice, salt, and pepper. Toss to combine.

Assembly

  1. 6

    Plate the Lobster Benedict

    On each grilled baguette slice, layer the grilled lobster tail, a poached egg, and drizzle with hollandaise sauce. Serve with the arugula and tomato salad on the side.

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