Lobster Benedict Recipe
House Bread, Maine Lobster, Poached Eggs, Grilled Asparagus, Roasted Pepper Hollandaise Served with House Mixed Greens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice until pale. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Stir in pureed roasted red peppers, salt, and black pepper. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Toast the Bread
Toast the house bread slices until golden brown.
- 4
Assemble the Dish
On each slice of toasted bread, layer chopped lobster and grilled asparagus. Top with a poached egg and drizzle with roasted pepper hollandaise. Serve with house mixed greens on the side.
