Return to Content

Lobster Benedict

Lobster Benedict
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 40

Yield: 4 servings

Could there be a more elegant way to begin the day than by serving Lobster Benedict?

Ingredients:

  • 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

Instructions:

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.

Updated Monday, September 27th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111