Name: City Farmhouse Kitchen & Bars Lobster Eggs Benedict Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 3 whole (yolks only) egg yolks; 6 tbsp unsalted butter; 1 tbsp fresh lemon juice; 1 tsp cold water; 1 tsp Dijon mustard; 1 tsp salt; 0.25 tsp white pepper or cayenne; 4 whole large eggs; 2 tbsp white vinegar; 2 cups water; 8 oz cooked lobster meat (tail and claw), chopped; 2 whole (split) English muffins; 1 tbsp unsalted butter (for toasting); 1 tbsp fresh chives, thinly sliced; 1 tsp fresh parsley, chopped (optional); 0.5 tsp salt; 0.25 tsp black pepper; 2 whole lemon wedges; 0.25 cups microgreens or baby arugula

Method

Hollandaise Sauce

Clarify butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until foaming subsides and solids separate. Skim and discard foam if desired; keep warm (do not let it brown).

Prepare double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer over low heat. Use a heatproof bowl that fits over the pan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, 1 tsp Dijon mustard and 1 tbsp lemon juice until slightly thickened and pale.

Emulsify

Place the bowl over the simmering water (double boiler). Continuously whisk the yolks while slowly drizzling in the warm clarified butter in a thin stream. Continue until sauce is thick, glossy and coats the back of a spoon (about 5–7 minutes).

Finish seasoning

Remove from heat and whisk in 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Taste and add more lemon or salt if needed. Keep warm over very low heat or in a thermos; if it gets too thick, whisk in 1 tsp warm water to loosen.

Poached Eggs

Prep water

In a shallow wide saucepan, bring 2 cups water and 2 tbsp white vinegar to a gentle simmer (small bubbles, not a rolling boil).

Create vortex (optional)

Use a spoon to stir the water to create a gentle vortex — this helps round the whites but is optional if poaching multiple eggs at once.

Poach eggs

Crack each large egg into a small ramekin. Gently slide eggs one at a time into the simmering water. Poach 3–3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks. If poaching all 4 together, maintain gentle simmer and ensure they have space.

Remove and drain

Use a slotted spoon to lift eggs from water, gently blot on a paper towel to remove excess water. Keep warm on a plate in a low oven (about 200°F / 95°C) while you assemble.

Lobster & Assembly

Warm lobster

If lobster meat is refrigerated, warm gently: place chopped lobster (8 oz) in a small skillet with a teaspoon of butter over low heat for 1–2 minutes just to warm through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Do not overcook to avoid toughness.

Toast muffins

Split 2 English muffins and butter each half with 1 tbsp unsalted butter. Toast in a hot skillet or under a broiler until golden and crisp.

Assemble base

Place 2 toasted English muffin halves on each serving plate (makes 2 servings). Divide the warm lobster evenly, placing about 4 oz lobster on each pair of muffin halves (about 2 oz per muffin half).

Top with eggs and sauce

Carefully place one warm poached egg on top of the lobster on each muffin half. Spoon a generous 2–3 tbsp Hollandaise sauce over each egg, allowing some to drizzle down the sides.

Garnish and finish

Sprinkle each portion with thinly sliced chives (about 1/2 tbsp per serving) and a pinch of chopped parsley if using. Add microgreens or arugula and lemon wedge on the side for brightness.