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 lengthwise


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.

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