Lobster Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the whole Maine lobster and cook for about 8-10 minutes until fully cooked. Remove from water and let cool. Once cool, carefully remove the lobster meat from the shell and cut it in half.

2. 2

   Butter Poach the Lobster

   In a saucepan, melt the unsalted butter over low heat. Add the lobster halves, meat side down, and poach for about 4-5 minutes until heated through. Remove from heat and set aside.

3. 3

   Prepare the Spinach

   In a skillet, add a drizzle of olive oil, then add the Bloomsdale spinach. Sauté until wilted, about 2-3 minutes. Season with salt and black pepper.

4. 4

   Make the Calabrian Pepper Zabaglione

   In a bowl over a pot of simmering water, whisk together the eggs, heavy cream, Calabrian chili paste, salt, and black pepper. Continue whisking until the mixture thickens and becomes creamy, about 5-7 minutes.

5. 5

   Toast the Tigelle

   Cut the tigelle in half and toast them until golden brown.

6. 6

   Assemble the Benedict

   On each toasted tigelle half, layer the sautéed spinach, top with butter poached lobster, and drizzle the Calabrian pepper zabaglione over the top. Serve immediately.