Lobster Benedict Recipe
Indulge in our Lobster Benedict, featuring succulent chunks of sweet, tender lobster perched atop perfectly poached eggs and nestled on a toasted English muffin. Drizzled with a rich and velvety hollandaise sauce, this exquisite brunch dish is a luxurious twist on a classic, guaranteed to elevate your dining experience with every delightful bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Remove from heat and set aside.
- 2
Toast the English Muffins
Toast the English muffins until golden brown. Spread a little butter on each half and place them on serving plates.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- 4
