Lobster Royale Benedict Recipe

Prepare a double boiler setup

Bring 1–2 inches of water to a gentle simmer in a saucepan. Use a heatproof bowl (stainless steel or glass) that sits on top of the saucepan without touching the water. Keep heat at a low simmer to prevent overheating the egg yolks.

Whisk the egg yolks and lemon juice in the heatproof bowl until combined and slightly thickened.

Place the bowl over the simmering water and whisk constantly. After about 1–2 minutes the yolks will warm and thicken slightly. Do not let the eggs scramble; if they begin to scramble, remove the bowl from heat and whisk vigorously off heat.

Begin adding the cold butter, one piece at a time, whisking constantly until each piece is incorporated and the sauce becomes glossy and emulsified. If sauce becomes too thick, whisk in warm water 1 tsp at a time to reach a pourable consistency.

Season with dry mustard (if using), cayenne, and fine sea salt. Taste and adjust lemon or salt as needed. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or return briefly to the double boiler off direct heat. Hold for up to 30 minutes; if longer, rewarm gently while whisking.

Melt 2 tablespoons unsalted butter in a small skillet over medium-low heat.

Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Stir in lemon zest and 1/8 tsp sea salt. Remove from heat and fold in the chopped lobster meat, warming it gently for 30–45 seconds just to heat through and coat in butter. Set aside and keep warm.

Bring a deep sauté pan or shallow saucepan filled with 3–4 inches of water to a gentle simmer over medium heat. Add 1 tablespoon white wine vinegar to the water (this helps the egg whites coagulate). Do not salt the water — salt can cause the whites to break up.

Crack each egg into a small ramekin or cup. Use a spoon to create a gentle whirlpool in the simmering water, then gently slide one egg into the center. Repeat for up to 2 eggs at a time, leaving space between them. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

Using a slotted spoon, lift each poached egg, drain briefly on paper towels, and transfer to a warm plate. Lightly season with sea salt and a pinch of black pepper.

Meanwhile, split the English muffins and toast cut sides in a skillet with 2 tsp butter over medium heat until golden brown, about 2–3 minutes per side. Keep warm in a low oven (200°F / 95°C) if needed.

Place one toasted English muffin half on each of 2 serving plates. Divide the warm lobster meat between the muffin halves (if using lobster butter, spoon the butter-coated lobster on top).

Top the lobster with a poached egg on each muffin half.

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg, allowing some to run over the lobster. Garnish with a sprinkle of snipped chives and a twist of fresh black pepper. Serve immediately with lemon wedges on the side.