Lobster Benedict Recipe
Two eggs basted with tender lobster resting on English muffins topped with Cajun hollandaise sauce.
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare the Hollandaise Sauce
Slowly drizzle in the melted butter while whisking, until fully incorporated. Add Cajun seasoning and salt to taste. Keep warm.
- 2
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack the eggs individually into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.
- 3
- 4
Assemble the Lobster Benedict
On each English muffin half, place a portion of the chopped lobster meat. Top with a poached egg and drizzle with the Cajun hollandaise sauce. Serve immediately.
