Lobster Benedict Recipe

Prepare lobster meat

If not already cooked, steam or boil lobster tails (~6–8 minutes depending on size) until opaque, then cool slightly and remove meat from shell. Chop into bite-size pieces. In a small sauté pan over medium heat, melt 2 tablespoons unsalted butter, add lobster meat, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and gently warm for 1–2 minutes. Remove from heat and keep warm.

Poach eggs

Fill a wide shallow saucepan or skillet with about 2 liters (roughly 2 quart) water and bring to a gentle simmer. Add 2 tablespoons white vinegar. Reduce heat so water is just simmering with small wisps of steam. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip an egg into the center; repeat for remaining eggs, poaching in batches if necessary so they don’t touch. Poach eggs 3–3½ minutes for set whites and runny yolks (or 4 minutes for slightly more set yolks). Use a slotted spoon to lift eggs, drain on paper towel and keep warm in a covered pan near the stove.

Split English muffins and spread softened butter on cut sides. Toast in a skillet or under a broiler until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven. Arrange microgreens or baby arugula on plates and set out snipped chives for garnish.

Make a warm-water double boiler

Bring a small pot of water to a gentle simmer and reduce heat so it barely simmers. Use a heatproof bowl that sits over (but not touching) the simmering water.

Whisk yolks

Place 4 egg yolks and 2 tablespoons lemon juice in the bowl. Whisk continuously until the mixture becomes slightly thickened and pale, about 1–2 minutes. Make sure the bowl is warm but not hot to avoid scrambling.

Emulsify with butter

Very slowly drizzle the 10 tablespoons of hot melted butter into the yolks while whisking vigorously. Start drop by drop, then a thin steady stream as the sauce begins to thicken and emulsify. If sauce becomes too thick, whisk in 1 teaspoon warm water to loosen. Once fully incorporated, remove bowl from heat.

Season Hollandaise

Whisk in 1/2 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon salt. Taste and adjust lemon, salt, or cayenne as desired. Keep sauce warm by placing bowl in a warm (not hot) spot or over the still-warm but turned-off water; do not reheat directly or it may break.

Place two toasted English muffin halves on each serving plate. Spoon an even portion of warm lobster meat onto each muffin half (about 2 oz per half). Top each lobster mound with a warm poached egg.

Ladle 2–3 tablespoons of warm hollandaise over each poached egg, allowing some to drizzle over the lobster. Garnish with a sprinkle of finely snipped chives and a few microgreens or baby arugula. Finish with a light grind of black pepper and an optional pinch of smoked paprika or extra cayenne for heat.

Serve immediately while eggs are runny and hollandaise is warm. Recommend serving with a lemon wedge on the side.