Lobster Benedict Recipe
Lobster, poached eggs, hollandaise on toasted English muffin. Served with home fries
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Ingredients
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Lobster Benedict
Home Fries
Method
Lobster Benedict
- 1
Prepare the Lobster
In a saucepan, lightly steam the lobster meat until warmed through. Set aside.
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture is thickened. Gradually add melted butter and continue whisking until smooth. Season with salt and black pepper to taste.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel.
- 4
Toast the Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Benedict
On each toasted muffin half, layer the lobster meat, followed by a poached egg. Drizzle with hollandaise sauce and season with additional pepper if desired.
Home Fries
- 6
Cook the Potatoes
Dice the potatoes into small cubes. Boil in salted water for about 10 minutes or until just tender. Drain and set aside.
- 7
- 8
