Best Lobster Benedict Recipe
User Reviews
5
Best Lobster Benedict Recipe
Description
The recipe begins with butter-poached lobster tails, cut open and removed from the shell, seasoned lightly and cooked gently in hot butter over medium-low heat to preserve a tender texture. The lobster meat is roughly chopped to provide substantial chunks for the dish. English muffins are split and toasted to add crispness and structure. Poached eggs are prepared separately to top the dish.
The hollandaise sauce is prepared in a blender by pulsing egg yolks and lemon juice until lightened in color, then slowly incorporating warm melted butter—preferably the butter used to poach the lobster—until thickened to a velvety consistency. Seasonings including salt, black pepper, and cayenne pepper add subtle heat and flavor depth. The components are assembled by layering lobster meat on the toasted muffins, topping with poached eggs, and drizzling with hollandaise sauce, garnished with fresh herbs or sliced green onions.
This dish is best consumed fresh but allows for some make-ahead steps: lobster can be poached and gently reheated, hollandaise sauce can be made and reheated carefully in a double boiler, and poached eggs can be held briefly in iced water before final reheating. These tips facilitate serving multiple portions for gatherings.
Ingredients
- English Muffin split in half and toasted
- 4 egg fresh
- fresh herbs for garnish, or sliced green onions
Butter Poached Lobster Tails
- 4 lobster tail 4 ounce, cold water, uncooked, defrosted if frozen
- 1 cup unsalted butter 2 sticks
Hollandaise Sauce
- 3 egg yolk
- 1/2 unsalted butter or use butter that the lobster was poached in
- 1 tbsp lemon juice
- salt to taste, Kosher salt and freshly cracked
- black pepper to taste, Kosher salt and freshly cracked
- cayenne pepper to taste
Instructions
- Butter Poached Lobster
- Using sharp pair of kitchen scissors, cut down the full length of underside and top of the lobster tail.
- Gently pull the shell apart and pry the meat from the shell. Pat the tails dry with a paper towel and season very lightly with salt and pepper.
- Add the unsalted butter to a medium saute pan or frying pan and melt it over medium heat.
- Once the butter is hot, add the lobster meat and lower the temperature to medium low and allow them to cook about 2 minutes on each side or until they are opaque completely through. Cutting one open is perfectly okay, we're cutting the lobster up anyway.
- Once the lobster is fully cooked, place them onto a cutting board, give them a rough chop with a sharp knife for big chunks of lobster, and set them aside.
- Blender Hollandaise
- Add the egg yolks and lemon juice into your blender. Pulse the egg yolk mixture until it lightens in color, about 20 seconds.
- Once the egg mixture has lightened in color, turn the blender on to its lowest setting and drizzle in the hot melted butter slowly, while the blender is going.
- Continue to blend for another couple seconds after the butter is all incorporated.
- Turn off the blender and add about 1/2 tsp kosher salt and pepper and just a pinch of cayenne, if using. Give a taste, it should be buttery, lemony, and a little salty.
- If you want a thinner consistency, add a little warm water. Pulse briefly to emulsify the ingredients one more time so the sauce doesn't break.
- Poaching the Eggs
- Bring a 12 inch saute pan with about 3 inches of water to a gentle simmer over medium heat.
- While the water is coming up to a simmer, carefully crack an egg into a small mesh sieve to remove the watery albumin. Move it around the sieve gently to get all the watery egg white to drain. Put the egg into a small bowl. Repeat this step and place each egg into its own bowl.
- Once you see columns of bubbles in the water, place the egg(s) into the pan and set a timer for 2 minutes and 45 seconds. Make sure your water doesn't begin to boil, if the eggs are being jostled around turn the heat down slightly.
- Once the eggs are poached, use a slotted spoon or asian spider to scoop the eggs out and place them onto a plate lined with paper towels. Set aside.
- To Serve
- Place two English muffin halve cut side up on a plate. Repeat on another plate. Top them with a generous amount of lobster meat, then place a poach egg onto each english muffin half. Pour the hollandaise sauce over each egg, then top with dill, chives, or green onion.
- Serve immediately.
Notes
- Poached lobster tails can be prepared ahead and gently reheated in butter over low heat to preserve moisture.
- Hollandaise sauce can be made in advance and rewarmed in a double boiler over gentle simmer to avoid curdling.
- Poached eggs may be held in ice water after cooking and reheated shortly in simmering water just before serving to accommodate timing for multiple portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4lobster eggs benedicts
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 717mg | 239% |
| Sodium | 572mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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