We Love Lobster! Quick recipe favorite that your guests will love too!
If you love lobster and brunch with your gal pals, then we have the perfect recipe for you. Lobster paired with Hollandaise sauce adds an extra dimension that tantalizes the tongue. This upscale brunch dish is perfect for parties and is surprisingly easy to make. Below we’ve outlined the recipe and given some useful tips and tricks to whip up this spectacular brunch item. Pair the dish with a few mimosas and you will have hosted a brunch that everyone will be talking about.
Lobster Eggs Benedict
makes 4 servings
Tools:
slotted spoon
shallow pan
microwave-safe bowl (2)
knife for chopping parsley and mincing garlic
Ingredients:
4 Lobster tails (we prefer fresh lobster from Maine)
Olive oil
2 Large Eggs
4 English Muffins
4 Egg yolks
1 stick of Butter
Minced garlic
Lemon juice
dash of cayenne pepper
Salt (3 tsp)
Parsley for garnish (optional)
Directions
Cook Lobster
Cover lobster in a light coating of olive oil, salt, and cayenne pepper (optional) and steam for 8 to 10 minutes or until fully cooked. Shuck the meat from the shell. When finished, lightly spritz lemon juice on top of the lobster for added flavor and set aside.
Make Hollandaise Sauce
Separate four egg yolks from whites and place the yolks in a small bowl.
In a separate, microwave-safe bowl place one stick of butter and freshly minced garlic. Cook in the microwave until butter is completely melted and garlic is fragrant. Wait for butter to cool and then add the egg yolks to the butter while whipping constantly. Add a dash of cayenne pepper and 3 teaspoons of lemon juice. (Note: waiting for the butter to cool and reach an even temperature ensures that the butter does not cook the eggs and create a scrambled texture.)
Pour the yolk and butter mixture into a small saucepan and cook over low heat. Increase the heat gradually while stirring. The heat needs to be hot enough to thicken the sauce. If it is too hot, the eggs will scramble, and the sauce will separate.
Cook until desired thickness and set aside.
Putting it all Together
Toast English muffins
Put an inch or two of water in a small frying pan and poach 4 eggs until done. Remove eggs with a slotted spoon and place them and half a lobster tail on top of the English muffin with a generous serving of hollandaise sauce.
Garnish with parsley and serve immediately
As always, quality ingredients determine the quality of your dish. That is why we always recommend buying fresh vegetables, flash-frozen lobster straight from the shores of Maine, and pasture-raised eggs.
