Lobster Oscar Benedict Recipe

Sauté the Lobster

In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the chopped lobster meat, lemon juice, salt, and black pepper. Cook for about 3-4 minutes until warmed through. Set aside.

Prepare the Sauce

In a heatproof bowl, whisk the egg yolks with lemon juice and salt. Set the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and doubles in volume, about 5-7 minutes. Slowly drizzle in the melted butter while whisking until fully combined and smooth. Stir in cayenne pepper, then set aside.

Cook the Eggs

In a large pot, bring water to a gentle simmer and add white vinegar and salt. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but yolks remain soft. Remove the eggs with a slotted spoon and place on a paper towel to drain.

Build Your Dish

On each toasted English muffin half, place a generous spoonful of the sautéed lobster. Top each with a poached egg, then drizzle with hollandaise sauce. Garnish with chopped parsley and serve immediately.