Lobster Benedict, Crushed Avocado & Umai Caviar (single / Double) Recipe

Instructions

1. 1

   Prepare the Lobster

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

2. 2

   Make Poached Eggs

   In a saucepan, bring water to a simmer and add white vinegar. Crack each egg into a small bowl then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and set aside.

3. 3

   Prepare the Avocado

   Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and mash until smooth. Adjust seasoning to taste.

4. 4

   Toast the Muffins

   While the eggs are poaching, toast the English muffin halves until golden brown.

5. 5

   Assemble the Dish

   Spread the crushed avocado on each toasted muffin half. Top with lobster pieces and a poached egg. Drizzle with melted butter and sprinkle with black pepper. Finally, garnish with Umai caviar.