Lobster Benedict Recipe
With two poached eggs, cold water lobster, and béarnaise, on an English muffin
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Ingredients
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Ingredients for Lobster Benedict
Method
Instructions for Lobster Benedict
Prepare the Béarnaise Sauce
In a small saucepan, combine the shallots, white wine vinegar, and tarragon. Simmer until reduced by half. Strain the liquid and let it cool. In a bowl, whisk together the egg yolks and the strained reduction. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thickened. Season with salt, pepper, and paprika. Keep warm.
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl. Swirl the water with a spoon and gently slide the eggs into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
Toast the English Muffins
Split the English muffins and toast them until golden brown.
Assemble the Dish
On each toasted English muffin half, place a portion of the lobster meat. Top with a poached egg, then generously drizzle with the béarnaise sauce. Sprinkle with additional paprika, salt, and pepper to taste.