Lobster Benny* Recipe

Cooking Directions

1. 1

   Butter Poached Lobster

   In a saucepan, melt the unsalted butter over low heat. Add the lobster tails and poach them for about 8-10 minutes until they turn opaque and are cooked through. Remove and set aside.

2. 2

   Cook the Bacon

   In a skillet, cook the bacon slices over medium heat until crispy. Remove from the skillet and drain on paper towels.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small cup and carefully slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and set aside.

4. 4

   Make Lemon Hollandaise

   In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, and salt. Place the bowl over a pot of simmering water (double boiler), whisking constantly. Gradually drizzle in melted butter until the sauce thickens. Stir in cayenne pepper and adjust seasoning to taste.

5. 5

   Assemble the Dish

   On each biscuit, layer slices of bacon, followed by the poached lobster. Top with a poached egg and drizzle with lemon hollandaise. Serve with house potatoes or hashbrown patties on the side.