Eggs Benedict Lobster

How to Make Eggs Benedict Lobster

1. 1

   Step 1: Cook and prepare the lobster

   Bring a large pot of salted water to a simmer and add the lobster tails; simmer 6–8 minutes until shells are bright and meat is opaque. Remove tails, cool slightly, then shell and chop the meat into medallions or bite-sized pieces. Keep the lobster warm by tossing gently with a small pat of butter and covering loosely.

   For this step

   • 2 piece (about 1 lb total)Lobster tails (raw)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Toast the English muffins

   Split the English muffins and melt 1–2 tablespoons of the butter in a skillet over medium heat. Toast the muffin halves cut-side down until golden and crisp, 2–3 minutes, then keep warm in a low oven while you make the sauce and poach the eggs.

   For this step

   • 4 piecesEnglish muffins, split
   • 10 tbspUnsalted butter (total)
   
3. 3

   Step 3: Make the hollandaise

   In a heatproof bowl set over (but not touching) simmering water, whisk the egg yolks with the lemon juice until slightly thickened. Slowly whisk in the melted butter in a thin stream until the sauce emulsifies and thickens to a pourable consistency; season with salt and a pinch of cayenne or smoked paprika. Keep warm over very low heat, whisking occasionally, or transfer to a thermos to maintain temperature.

   For this step

   • 3 largeLarge egg yolks (for hollandaise)
   • 1 tbspFresh lemon juice
   • 1/4 tspCayenne pepper (or smoked paprika)
   
4. 4

   Step 4: Poach the eggs

   Bring a shallow pan of water to a gentle simmer and add the white vinegar; create a gentle whirlpool and crack each egg into a small ramekin, then slip into the water one at a time. Poach 3–3½ minutes for runny yolks (longer for firmer yolks), then remove with a slotted spoon and drain on paper towel.

   For this step

   • 1 tbspWhite vinegar (for poaching)
   • 4 largeLarge eggs (for poaching)
   
5. 5

   Step 5: Assemble and garnish

   Top each toasted muffin half with a generous portion of lobster meat, a poached egg, and a spoonful of hollandaise. Finish with a sprinkle of snipped chives, freshly ground black pepper, and an extra pinch of cayenne if desired; serve immediately.

   For this step

   • 2 tbspFresh chives, finely snipped
   

1. Bring a large pot of salted water to a simmer and add the lobster tails; simmer 6–8 minutes until shells are bright and meat is opaque. Remove tails, cool slightly, then shell and chop the meat into medallions or bite-sized pieces. Keep the lobster warm by tossing gently with a small pat of butter and covering loosely.
2. Split the English muffins and melt 1–2 tablespoons of the butter in a skillet over medium heat. Toast the muffin halves cut-side down until golden and crisp, 2–3 minutes, then keep warm in a low oven while you make the sauce and poach the eggs.
3. In a heatproof bowl set over (but not touching) simmering water, whisk the egg yolks with the lemon juice until slightly thickened. Slowly whisk in the melted butter in a thin stream until the sauce emulsifies and thickens to a pourable consistency; season with salt and a pinch of cayenne or smoked paprika. Keep warm over very low heat, whisking occasionally, or transfer to a thermos to maintain temperature.
4. Bring a shallow pan of water to a gentle simmer and add the white vinegar; create a gentle whirlpool and crack each egg into a small ramekin, then slip into the water one at a time. Poach 3–3½ minutes for runny yolks (longer for firmer yolks), then remove with a slotted spoon and drain on paper towel.
5. Top each toasted muffin half with a generous portion of lobster meat, a poached egg, and a spoonful of hollandaise. Finish with a sprinkle of snipped chives, freshly ground black pepper, and an extra pinch of cayenne if desired; serve immediately.