Lobster Benedict Recipe

Inspired by Elm City Social

Time45m

Serves2

Hand Picked Lobster, Baby Kale, English Muffin, Poached Eggs, Hollandaise, Fingerling Hash.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lobster Benedict Ingredients

1 cup Lobster meat, hand-picked

1 cup Baby kale

2 pieces English muffins

4 pieces Eggs

1 cup Hollandaise sauce

1 cup Fingerling potatoes

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 tbs Chives, chopped

Method

Preparation Steps

Prepare the Fingerling Hash

Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown and crispy, stirring halfway through.

Poach the Eggs

In a large saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Toast the English Muffins

While the eggs are poaching, split the English muffins in half and toast them until golden brown.

Assemble the Dish

On each toasted muffin half, layer baby kale, followed by a generous portion of hand-picked lobster. Top with a poached egg and drizzle with hollandaise sauce. Sprinkle with chopped chives for garnish.

Serve

Serve the Lobster Benedict with the roasted fingerling hash on the side.