Lobster Benny Recipe

Inspired by Train Station Pub

Time30m

Serves2

lobster, medium poached eggs, hollandaise, chives, english muffin, tsp's signature maple bacon hashbrowns, carrot slaw

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

1 cup Lobster meat

2 pieces Medium poached eggs

2 pieces English muffins

2 tablespoons Chives, chopped

1 cup Carrot slaw

Hollandaise Sauce

3 pieces Egg yolks

1 cup Unsalted butter, melted

1 tablespoon ReaLemon lemon juice

1 to taste Celtic sea salt

1 pinch Cayenne pepper

Maple Bacon Hashbrowns

2 cups Hashbrowns

2 tablespoons Maple syrup

1 cup Cooked bacon, chopped

Method

Preparation of Ingredients

Prepare Lobster

If using fresh lobster, steam or boil the lobster until cooked, then remove the meat from the shell and chop into bite-sized pieces.

Poach Eggs

Bring a pot of water to a simmer. Add a splash of vinegar. Crack the eggs into small bowls and gently slide them into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon and set aside.

Prepare Carrot Slaw

Shred carrots and mix with a pinch of salt and lemon juice. Set aside.

Making Hollandaise Sauce

Blend Ingredients

In a blender, combine egg yolks, lemon juice, and a pinch of salt. Blend for a few seconds until thick.

Add Butter

With the blender running, slowly drizzle in melted butter until the sauce is smooth and creamy. Adjust seasoning with salt and cayenne pepper.

Cooking Hashbrowns

Cook Hashbrowns

In a skillet over medium heat, combine hashbrowns and chopped bacon. Drizzle with maple syrup and cook until crispy and golden brown, about 10-15 minutes.

Assembling Lobster Benny

Toast Muffins

Toast the English muffins until golden brown.

Assemble the Dish

On each toasted muffin half, layer lobster meat, a poached egg, and drizzle with hollandaise sauce. Sprinkle with chopped chives. Serve with carrot slaw and maple bacon hashbrowns on the side.