Lobster Benedict Recipe

Lobster Benedict - Directions

1. 1

   Toast and prep muffins

   Split the two English muffins in half and toast until golden brown. Keep warm for assembly.

2. 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. 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. 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. 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. 6

   Serve

   Garnish with chopped herbs if desired and serve immediately.