Lobster Benedict

By Yankee Magazine

Sep 27 2010

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


4 servings


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.