Lobster Benedict Recipe
Maine Lobster - Poached Eggs - English Muffin - Asparagus - Hollandaise Sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling salted water for 2-3 minutes until bright green and tender. Drain and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt, cayenne pepper, and black pepper to taste.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Lobster Benedict
On each toasted English muffin half, layer the blanched asparagus, followed by the lobster meat, and top with a poached egg. Drizzle with Hollandaise sauce and serve immediately.
