Fresh Maine Lobster Benedict Recipe

Toast English muffins

Split the English muffins and toast them until golden. Spread 1 tsp unsalted butter on each half and keep warm in a low oven (200°F / 95°C) while preparing the rest.

Prepare poaching water

In a wide, shallow saucepan or skillet, bring 6 cups of water to a gentle simmer (not a rolling boil). Add 2 tbsp white vinegar; this helps the egg whites coagulate. Maintain temperature at about 180–190°F (82–88°C) — small bubbles should form on the bottom, not erupting to the surface.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon, then slip one egg at a time into the center. Poach 3–3.5 minutes for a set white and runny yolk. Use a slotted spoon to lift eggs, blot briefly on paper towel, and keep warm on a plate in the low oven if not serving immediately.

If lobster meat is refrigerated or chilled, bring to room temperature for 10 minutes. In a small skillet over medium heat, melt 1 tbsp unsalted butter. Add the chopped lobster meat and warm gently for 1–2 minutes — just enough to heat through without toughening. Stir in 1 tsp fresh lemon juice, a pinch of sea salt and freshly ground black pepper to taste. Remove from heat and fold in 1 tbsp chopped fresh chives. Keep warm but do not overcook.

Set up a double boiler

Choose a saucepan that can hold a heatproof bowl without touching the water (about 1–2 inches below the bowl). Bring a couple inches of water to a simmer, then reduce heat so water is barely simmering.

Whisk egg yolks and lemon

In the heatproof bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until slightly thickened and pale. Place the bowl over the simmering water (off direct heat) and continue whisking briskly. Do not let the yolks get too hot or they will scramble.

Emulsify with butter

Very gradually whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify before adding more. As the sauce thickens, you can add larger pieces. If the sauce becomes too thick or starts to separate, whisk in 1 tsp warm water to smooth it. Continue until all 6 tbsp butter are incorporated and the sauce is glossy and coats the back of a spoon.

Season hollandaise

Remove the bowl from the heat. Whisk in a pinch of salt and a pinch of cayenne (or a few drops of hot sauce) to taste. Keep the hollandaise warm by placing the bowl in a warm spot or over (not on) the warm water; do not overheat or it will curdle. If needed, transfer to an insulated container to maintain temperature for a short time.

On each toasted English muffin half, place a generous spoonful (about 2 oz) of warmed lobster meat, distributing it evenly across two halves per serving (for 4 eggs / 2 muffins).

Top the lobster on each muffin half with a poached egg. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, allowing it to drape over the sides.

Garnish each lobster benedict with a sprinkle of the reserved thinly sliced chives, a light grind of black pepper, and a small pinch of cayenne if desired. Add microgreens or baby arugula on the side and serve immediately with lemon wedges.