Lobster Khao Soi Benny Recipe

Prepare Khao Soi Hollandaise base

In a small bowl, whisk 3 egg yolks with 1 tsp cold water until smooth. Set a heatproof bowl over a simmering pot of water (double boiler) making sure the bowl doesn't touch the water. Whisk yolks constantly until thickened and slightly warm, about 1–2 minutes.

Slowly drizzle in the 6 tbsp melted butter in a thin stream while whisking continuously until the sauce emulsifies and thickens into hollandaise consistency. If it becomes too thick, whisk in 1–2 tsp warm water to adjust.

Whisk in 2 tsp khao soi curry paste and 2 tbsp coconut milk until fully incorporated. Taste and season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp fresh lime juice. Keep warm over very low heat (off direct steam) or transfer to a small insulated container.

Toast muffins and warm lobster

Heat 1 tbsp butter in a skillet over medium heat. Split and toast English muffins cut side down until golden, 1–2 minutes. Remove and keep warm. In the same skillet, add the 2 tbsp unsalted butter and gently warm the chopped lobster meat for 30–45 seconds just to heat through; do not overcook.

Poach eggs

Bring 4 cups water and 2 tbsp white wine vinegar to a gentle simmer in a wide, shallow saucepan. Stir to create a gentle whirlpool. Crack 1 egg into a small ramekin and gently slip into the simmering water. Poach for 3 minutes for a runny yolk (3–4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towel. Repeat with second egg.

Assemble each English muffin half: place warmed lobster meat on one half, top with a poached egg, and spoon 2–3 tbsp of the Khao Soi Hollandaise over the egg and lobster. Garnish with a sprinkle of sliced chives and micro cilantro. Season lightly with cracked black pepper.

Par-cook the cubed potatoes in salted water: bring a pot to boil, add potatoes and boil for 5 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add diced onion and sauté 2 minutes until translucent. Add par-cooked potatoes in a single layer and let cook undisturbed 4–5 minutes to develop a crust. Toss and continue cooking another 4–6 minutes until golden and crisp.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Stir in chopped parsley if using. Keep warm and transfer to serving portion alongside eggs Benedict.

In a small bowl toss 2 cups mixed greens with halved cherry tomatoes. Drizzle 1 tbsp lemon vinaigrette, season with 1/4 tsp salt and 1/4 tsp pepper. Toss gently and plate a small side portion next to the main dish.

Combine diced pineapple, quartered strawberries and sliced kiwi in a small bowl. Drizzle 1 tsp honey and 1/2 tsp lime juice over the fruit and toss gently. Chill briefly or serve at room temperature as a bright palate cleanser.

Arrange two toasted English muffin halves topped with lobster, poached eggs and Khao Soi Hollandaise on each plate. Add a scoop of home fries, a portion of mixed greens and a small serving of fruit salad. Garnish eggs with additional chives and micro cilantro. Serve immediately.