Lobster Benedict

From Best New England Recipes

Eggs Recipes | Fish and Seafood Recipes

Preparation Time: 40 minutes

Start to Finish Time: 45 minutes

Yield: 4 servings

Could there be a more elegant way to begin the day?

• 2 large egg yolks
• 2 tablespoons hot water
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup clarified butter
• 1/4 teaspoon kosher or sea salt
• 1 dash cayenne pepper
• 2 English muffins, split
• 4 eggs
• 2 lobster tails, freshly shucked, sliced in half lengthwise
• Fresh fruit

In a double boiler over medium-high heat, vigorously whisk together eggs, water, and lemon juice. Whisk butter in gradually, beating constantly. Cook over hot (not boiling) water to make a hollandaise sauce.

When hollandaise sauce thickens, remove from heat. Whisk in salt and pepper. Set sauce aside.

Toast English muffins until golden brown.

Meanwhile, in a medium-size saucepan, bring 1 inch water to a fast simmer.

Crack eggs and slip them slowly into water. Cover and cook 3-5 minutes. Add lobster tails during the last minute of cooking.

Place toasted English muffins on plates and add a slice of lobster tail on top of each serving.

Remove eggs from water and place one on top of each lobster-tail half. Spoon hollandaise over each portion.

Garnish with fresh fruit, and serve.

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