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Lobster Eggs Benedict

Servings:
Servings: 2
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Ingredients

For lobster
  • 1 pound lobster
  • 1/2 stick butter
  • 2 cup champagne or sparkling wine
For hollandaise sauce
  • 1 pound lobster
  • 1/2 stick butter
  • 2 cup champagne or sparkling wine
  • 1/2 cup melted butter
  • 3 cup egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard or cayenne pepper
For poached eggs
  • 1 pound lobster
  • 1/2 stick butter
  • 2 cup champagne or sparkling wine
  • 1/2 cup melted butter
  • 3 cup egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard or cayenne pepper
  • 4 eggs
  • 1 teaspoon vinegar
  • 1 teaspoon salt
For presentation
  • 1 pound lobster
  • 1/2 stick butter
  • 2 cup champagne or sparkling wine
  • 1/2 cup melted butter
  • 3 cup egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard or cayenne pepper
  • 4 eggs
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • english muffins
  • arugula
  • caviar
  • chives

Preparation

Baking Directions:

Bring 1 inch of water to a boil in a large covered pot.

Plunge the lobster into the pot, cover, allow the water to return to a boil, and cook for 8 to 10 minutes.

Remove the lobster, and let it sit until cool enough to handle.

Remove the meat from the shells.

Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.

Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.

To prepare the hollandaise sauceMelt the butter in a small saucepan over low heat or in the microwave.

Do not let it brown.

Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne in a blender.

Pulse and drizzle in the butter.

The mixture will begin to thicken.

If the sauce is too thick, add a few drops of warm water.

Taste, and adjust the seasoning.

Transfer the sauce to a container nesting in a bowl of hot water to keep it warm while you continue.

Toast the English muffins and keep warm.

To poach the eggsHeat 2 to 3 inches of water in a deep, small skillet until almost boiling.

Add the vinegar and salt.

Crack the eggs into two small cups and carefully slide one at a time into the simmering water.

Reduce the heat if necessary, to keep the water just below a simmer.

At this point, cover the pan or begin to spoon water over the tops of the eggs.

Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over.

(If an egg sinks to the bottom, wait until it is almost set before you try to dislodge it.)

Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.

To assemblePlace each English muffin half on a plate.

Then, top with arugula, lobster meat and then a poached egg.

Top each half with 4 tablespoons of the hollandaise and serve immediately.

If you're inclined, garnish with Ossetra or Sevruga caviar, wasabi-infused green caviar or just simple chopped chives.

Tips:

Prep Time: 10 minutesCook Time: 25 to 30 minutes