Restaurants›CAV Restaurant›Lobster And Eggs Benedict Recipe

Lobster And Eggs Benedict Recipe

Inspired by CAV Restaurant
Time30m
Serves2

A decadent dish with lobster and poached eggs, served on an English muffin.

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Lobster

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the lobster meat and sauté for 3-4 minutes until heated through. Set aside.

2

Poach the Eggs

In a large pot, bring water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

3

Make the Hollandaise Sauce

In a blender, combine heavy cream, lemon juice, salt, and pepper. Slowly melt the remaining butter and drizzle it into the blender while blending until smooth and creamy.

4

Toast the English Muffins

Split the English muffins in half and toast them until golden brown.

5

Assemble the Dish

Place the toasted English muffin halves on a plate. Top each half with sautéed lobster meat, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives.