Lobster Benedict


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 lengthwi


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.


Stonehurst Manor, North Conway, New Hampshire

Add new comment