Lobster Benedict Recipe

Warm and season lobster

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the chopped cooked lobster meat and gently sauté 1–2 minutes just to warm through. Stir in 1 teaspoon lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on very low heat while you prepare the other components.

Prepare a double boiler

Bring about 1 inch of water to a simmer in a saucepan; reduce heat to low so water is barely simmering. Place a heatproof bowl (stainless steel or glass) over the saucepan making sure the bottom of the bowl does not touch the water.

Whisk yolks and lemon

In the bowl, vigorously whisk 3 egg yolks with 1 teaspoon cold water and 1 1/2 tablespoons fresh lemon juice until slightly thickened.

Cook and emulsify

Set the bowl over the barely simmering water and continue to whisk constantly. Heat the yolks until warm and slightly thickened (do not scramble) about 2–3 minutes. Slowly drizzle in the 6 tablespoons warm melted butter in a thin, steady stream while whisking continuously to emulsify. If the sauce becomes too thick, whisk in a few drops of warm water to loosen. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper. Keep warm (set bowl in a warm spot or place over the pan off heat) until plating. If needed, rewarm gently but do not overheat or the sauce will separate.

Prepare poaching water

Fill a shallow wide skillet or saucepan with about 2 cups of water. Add 2 teaspoons white vinegar and 1/4 teaspoon salt. Bring to a gentle simmer — small bubbles should rise but do not let it boil vigorously.

Poach eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water gently to create a mild whirlpool. Slip one egg at a time into the center of the whirlpool. Poach for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Remove each egg with a slotted spoon and gently blot on a paper towel to remove excess water. Keep eggs warm on a plate in a lightly warmed oven (about 200°F / 95°C) if not serving immediately.

Toast muffins and dress spinach

Split and toast the 2 English muffins until golden. Meanwhile, toss 2 cups baby spinach with 1 teaspoon olive oil, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper just to lightly season and wilt slightly if desired. If you prefer the spinach warm, briefly sauté in a hot skillet for 30–45 seconds until just wilted.

Assemble base

Place toasted English muffin halves on plates. Top each half with a thin slice or two of tomato, then a handful of dressed/wilted spinach.

Build the Lobster Benedict

Divide the warm lobster meat between the two English muffin tops (about 4 oz per serving). Top the lobster with one poached egg on each muffin half.

Finish with hollandaise and garnish

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg so it cascades onto the lobster. Sprinkle each portion with 1/2 tablespoon finely snipped chives and a light dusting (about 1/8–1/4 teaspoon) of paprika if using. Serve immediately.