Lobster Benedict Recipe
Recipe information
Make Lobster Benedict in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lobster Benedict - Ingredients
Lobster Benedict - Directions
1. Toast and prep muffins
Split the two English muffins in half and toast until golden brown. Keep warm for assembly.
2. Prepare lobster meat
If using fresh lobster tails, remove meat from shells and chop into bite-sized pieces. You should have about 2 cups of lobster meat ready.
3. Make hollandaise
In a heatproof bowl set over simmering water (double boiler), whisk 4 egg yolks with 2 tablespoons lemon juice and 0.25 teaspoon salt until slightly thickened. Slowly whisk in 1 cup melted unsalted butter until the sauce is thick and emulsified. Whisk in 0.125 teaspoon cayenne pepper. Keep warm.
4. Poach eggs
In a wide saucepan, bring 4 cups of water to a gentle simmer and add 1 tablespoon white vinegar. Create a gentle whirlpool and slide in 4 eggs, one at a time. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain.
5. Assemble
Place each toasted muffin half on a plate. Top with an even layer of lobster meat, then a poached egg. Spoon hollandaise generously over the egg and lobster. Repeat for remaining portions.
6. Serve
Garnish with chopped herbs if desired and serve immediately.
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