Lobster Benedict Recipe

Preparation

1. 1

   Cook the Lobster

   Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until the shells turn bright red. Remove from water and let cool before removing the meat from the shells. Chop the meat into bite-sized pieces.

2. 2

   Prepare the Hollandaise Sauce

   In a medium saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, heavy cream, lemon juice, salt, and black pepper. Slowly add the melted butter into the egg mixture while whisking continuously until the sauce thickens. Keep warm.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   Slice the English muffins in half and toast them until golden brown. Spread a little butter on each half if desired.

5. 5

   Assemble the Dish

   On each toasted English muffin half, place a generous amount of lobster meat. Top with a poached egg, and drizzle with the hollandaise sauce. Garnish with chopped chives.