Lobster Benedict Recipe
Poached eggs, lobster, hollandaise, English muffin
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prepare the Lobster
If using fresh lobster, boil or steam the lobster tails until cooked, about 8-10 minutes. Remove the meat from the shell and chop into bite-sized pieces. Set aside.
- 2
Prepare the Hollandaise Sauce
Melt the unsalted butter in a small saucepan over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until well combined. Gradually add the melted butter to the egg mixture while whisking continuously until the sauce is thickened. Adjust seasoning with salt and cayenne pepper as desired. Keep warm.
Cooking
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on a paper towel to drain.
- 4
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Place them on plates.
- 5
Assemble the Dish
On each toasted English muffin half, place a generous amount of lobster meat. Top with a poached egg, then drizzle with warm hollandaise sauce. Garnish with additional cayenne pepper if desired.
