Lobster Benedict

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This Lobster Benedict is elegant and easy. It’s perfect for holidays and any time you’d like to splurge on a delicious brunch.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 563kcal

Author Beth Neels

Cost $20

Equipment

Ingredients

2 English muffins
4 Fresh Eggs
4 ounces cooked lump lobster meat
fresh parsley, minced for garnish

Hollandaise Sauce

3 egg yolks
4 tablespoons unsalted butter, softened to room temperature.
1 tablespoon fresh lemon juice
1 tablespoon water
½ teaspoon coarse kosher salt or sea salt
½ teaspoon white pepper
1 pinch of cayenne pepper

Instructions

For the Hollandaise Sauce

Set up a double boiler. The water in the lower pan should not touch the upper pan, over medium to medium low heat.
Add the egg yolks to the top pot of the double boiler, along with the lemon juice, salt, and peppers.
Cut the butter into eight pieces. Add 2-3 pieces of butter to the yolks. Let them melt, whisking constantly. Then add more butter as the previous piece is melted. The egg will begin to stick to the outside of the pot. Continue to scrape that off as you whisk. If the egg is sticking to the outside of the pot too quickly, remove it from the heat. Continue adding the butter until it is all melted. By the time you reach the last piece, the sauce should be thick and glossy.
If the sauce becomes too thick or clumpy. Add 1 tablespoon of hot, not boiling, water and continue whisking.

To Poach Eggs

Crack the eggs into a colander to remove some of the runny egg white. Transfer them to a small bowl.
Bring water in a Dutch oven to a low boil, then reduce the heat. Gently pour the eggs into the simmering water in different places around the pan. Give them a stir, then cover the pot. Time them for about 2-3 minutes. Test for doneness by the color. The top of the white should be opaque. They should still be jiggly, but the white should not be runny.
Remove the eggs from the pot with a slotted spoon, on to a paper towel lined plate to absorb some of the excess water.

Build the Lobster Benedict

Split the English muffins with a fork. Toast them to your desired doneness.
Heat the lobster, if desired in a small pan with melted butter, for only a minute.
Top the toasted English muffin halves with the lobster.
Top the lobster with a poached egg. Spoon the sauce over the lobster. Garnish with a piece of lobster and chopped parsley or chives.

Notes

Make it Ahead

The beauty of this recipe is that everything can be made ahead.

Make the English muffins the day before your special occasion.

Lobster can be gently heated in butter in a saucepan for just a minute or two, but it can also be used at room temperature or cold without affecting the flavor.

Poach the eggs ahead. Store them in an airtight container in the fridge overnight. To warm them, plunge them into simmering water for about 30 seconds.

The Hollandaise sauce, although best made fresh, can be reheated over the double boiler. Add hot water to thin it a bit.

Many sources recommend using vinegar, but we don't think it's necessary. It gives the eggs a tangy flavor if you add enough to make a difference.

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