Lobster Benedict Recipe
Warm buttery lobster, poached eggs, spinach, onion & tomato on an english muffin with hollandaise
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Ingredients
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Lobster Filling
Poached Eggs
Hollandaise Sauce
Assembly
Method
Lobster Filling
- 1
- 2
- 3
Combine with Lobster
Add the lobster meat to the skillet, stirring to combine and heat through. Season with salt and pepper to taste. Set aside.
Poached Eggs
- 4
Prepare the Poaching Liquid
In a large saucepan, bring water and vinegar to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
- 7
Melt the Butter
In a small saucepan, melt the butter over low heat until bubbling.
- 8
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper.