Lobster Benny Recipe

Prepare lobster meat

If using live or frozen lobster tails, steam or poach until opaque (about 6–8 minutes for 6–8 oz tails). Remove meat from shell, discard vein, and chop into large bite-sized pieces. If already cooked and chilled, bring to room temperature briefly. Toss lobster meat with 1 tbsp melted butter, 1 tsp lemon juice, 1 tbsp finely chopped chives and 1/4 tsp sea salt. Keep warm or cover and set aside at room temperature.

Make a double-boiler

Fill a saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that sits on the saucepan rim without touching the water.

Whisk yolks

In the bowl, vigorously whisk together 3 egg yolks, 1 tsp cold water and 1.5 tbsp fresh lemon juice until slightly thickened and pale.

Cook over simmer

Place the bowl over the simmering water (bowl should not touch the water). Whisk continuously while slowly drizzling in the 6 tbsp melted or clarified butter in a thin steady stream. Continue whisking until sauce is thick, glossy and coats the back of a spoon (about 4–6 minutes).

Finish hollandaise

Remove from heat. Season with 1/4 tsp sea salt and 1/8 tsp cayenne. If sauce is too thick, whisk in a few drops of warm water to reach desired consistency. Keep warm in a thermos or over very low heat, whisking occasionally.

Toast English muffins

Split the 2 English muffins and toast or grill them until golden. Spread 2 tsp unsalted butter over the cut sides while hot and set on warmed plates.

Poach eggs

Bring a large shallow pot of water to a gentle simmer. Add 2 tbsp white vinegar. Create a gentle whirlpool with a spoon and slip in one egg at a time. Poach eggs for 3–3.5 minutes for runny yolks (or 4 minutes for slightly firmer). Remove with a slotted spoon and drain briefly on paper towels. Repeat for all 4 eggs.

Season poached eggs

Lightly season eggs with a pinch of sea salt and freshly ground black pepper before assembly.

Assemble the Lobster Benny: Place a toasted buttered English muffin half on each of four serving plates (two halves per plate if serving two; adjust as needed). If serving two people, put two muffin halves per person; for four servings, use one half per person and adjust quantities accordingly.

Divide the lobster meat evenly and mound it on top of each muffin half (about 2.5 oz lobster per serving if making four).

Top each lobster-topped muffin with a warm poached egg.

Spoon warm hollandaise sauce generously over each egg and lobster, allowing a little to cascade down the sides.

Garnish with remaining finely chopped chives, a sprinkle of freshly ground black pepper, optional microgreens or baby arugula, and serve with lemon wedges on the side.

Serve immediately so hollandaise remains warm and yolks are runny.