Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›Lobster Benedict Recipe

Lobster Benedict Recipe

Inspired by The Sandbar Seafood Restaurant
Time30m
Serves2

grilled baguette, herb lobster tail, poached eggs, sauce hollandaise, tomato & arugula salad

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Ingredients

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Main Ingredients

Hollandaise Sauce

Seasoning and Garnish

Method

Preparation

  1. 1

    Prepare the Lobster

    Grill the lobster tails for about 5-7 minutes on medium heat, brushing with olive oil and sprinkling with fresh herbs. Remove from heat and set aside.

  2. 2

    Make the Hollandaise Sauce

    Melt the butter in a saucepan. In a bowl, whisk the egg yolks and lemon juice until frothy. Gradually whisk in the melted butter until smooth. Season with salt and cayenne pepper.

  3. 3

    Poach the Eggs

    In a separate pot, bring water to a gentle simmer. Crack the eggs into individual bowls and gently slide them into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.

  4. 4

    Prepare the Baguette

    Slice the baguette and grill until golden brown.

  5. 5

    Prepare the Salad

    Dice the tomato and toss with arugula, drizzle with olive oil.

Assembly

  1. 6

    Assemble the Dish

    On each grilled baguette slice, place a portion of the grilled lobster tail, top with a poached egg, and drizzle with hollandaise sauce. Serve alongside the tomato and arugula salad.

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