Eggs Benedicte With Lobster Recipe

Prepare hollandaise (warm butter emulsion)

Melt 10 tbs unsalted butter in a small saucepan over low heat until fully melted and hot but not browning. Keep warm. In a heatproof bowl or top of a double boiler, whisk together 3 large egg yolks, 1 tbsp fresh lemon juice and 1 tsp cold water until slightly thickened. Place the bowl over (not touching) simmering water and whisk constantly. Slowly drizzle the hot melted butter in a thin, steady stream into the yolks while whisking vigorously to create an emulsion. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat and season with a pinch of cayenne, 1 tsp fine sea salt (from ingredient list) and freshly ground black pepper to taste. If sauce is too thick, whisk in up to 1 tsp warm water to loosen. Keep warm over very low heat or in a thermos; do not boil.

Toast muffins and warm lobster

Split 2 English muffins and lightly toast them. Arrange on a baking sheet and keep warm in a 200°F (95°C) oven. Gently warm 8 oz cooked lobster meat in a small skillet with 2 tbs unsalted butter over low heat just until warmed through, about 1–2 minutes; toss in 1 tsp chopped tarragon if using. Keep warm.

Poach the eggs

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil). Add 1 tbs white wine vinegar and a pinch of salt. Stir the water to create a gentle whirlpool. Crack each of the 4 large eggs into a small cup, then slip each egg into the center of the whirlpool one at a time. Let eggs cook undisturbed until whites are set but yolks remain soft, about 3 minutes for medium-runny yolks. Use a slotted spoon to lift eggs and transfer briefly into the 2 cups ice water to stop cooking for about 15–20 seconds, then return to warm water for serving or keep on the slotted spoon over a towel until plating. Drain well on a paper towel to remove excess water.

Assemble the Eggs Benedict with lobster

Place two toasted English muffin halves on each plate. Divide the warmed lobster meat evenly and pile onto each muffin half (about 2 oz lobster per half). Gently place one poached egg atop each lobster-topped muffin half. Spoon warm hollandaise generously over each egg and lobster, allowing sauce to cascade down the sides. Scatter 1 tbs chopped fresh chives and remaining freshly ground black pepper over the plates. If desired, finish with a small pat of the reserved 2 tbs unsalted butter on each muffin half for extra gloss and richness.

Serve

Serve immediately while hollandaise, lobster and eggs are warm. Provide extra lemon wedges and cracked black pepper at the table. Leftover hollandaise should be kept warm and used within a short time; do not reheat to boiling.