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Lobster Benedict

Lobster Benedict
1 vote, 5.00 avg. rating (89% score)
by
Lobster Benedict
Photo/Art by Aimee Seavey

Ingredients:

  • Hollandaise sauce:
  • 2 egg yolks
  • 2 tablespoons hot water
  • 1/2 cup clarified butter
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • For the eggs:
  • 2 English muffins, split
  • 4 eggs
  • 2 lobster tails, freshly shucked and sliced in half lengthwise

Instructions:

For the Hollandaise, place all ingredients except the butter in a double boiler and beat vigorously with a wire whip. Gradually add the butter, beating constantly. Cook over hot, not boiling, water, and when sauce thickens remove from heat.

Toast the English muffins until golden brown. In medium-size skillet bring 1 inch of water to a fast simmer. Crack eggs and slip them slowly into water. Cover and cook 3 to 5 minutes. Add the lobster tails during the last minute of cooking. Place English muffins on plate and place a slice of lobster tail on top of each. Carefully remove eggs from water and place one on top of lobster. Spoon hollandaise over and serve, garnished with fresh fruit.
Updated Sunday, April 21st, 2002

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2 Responses to Lobster Benedict

  1. WALTER AHRENS December 20, 2002 at 10:57 pm #

    WE LOVED THIS IN CALIFORNIA!

  2. Stan May 4, 2014 at 3:49 pm #

    Looks great. That’s claw meat in the pix. Is there a healthier hollindase sauce

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