Name: Lobster Benedict
Ingredients: 4 Poached eggs ( find instructions for perfectly poached eggs here); 2 English muffins; 8 ounces shucked lobster meat, warmed; Blender Hollandaise sauce ( recipe below); 6 egg yolks; 2 tablespoons fresh squeezed lemon juice; 1/8 teaspoon cayenne pepper; 1 cup melted butter; Place the egg yolks into the base of a blender, add the lemon juice and cayenne, whiz on medium speed until light and colour and the yolks have become airy.; Reduce the speed to low and drizzle the hot butter into the yolks through the opening on the top, do this in a slow and consistent manner just until the sauce comes together, if you over process the sauce it will break.

Ingredients

Units Scale

4 Poached eggs ( find instructions for perfectly poached eggs here)
2 English muffins
8 ounces shucked lobster meat, warmed
Blender Hollandaise sauce ( recipe below)

Blender Hollandaise Sauce

6 egg yolks
2 tablespoons fresh squeezed lemon juice
1/8 teaspoon cayenne pepper
1 cup melted butter

Place the egg yolks into the base of a blender, add the lemon juice and cayenne, whiz on medium speed until light and colour and the yolks have become airy.
Reduce the speed to low and drizzle the hot butter into the yolks through the opening on the top, do this in a slow and consistent manner just until the sauce comes together, if you over process the sauce it will break.

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Instructions

Prepare the Hollandaise sauce and set aside.
Poach the eggs so that the yolks are soft, meanwhile toast the English muffins.
Divide the lobster meat between 4 muffin halves.
Top each with a poached egg and a generous serving of Hollandaise sauce.

Category: Breakfast,eggs, Entrees, seafood, lobster, recipes

Keywords: Decadent breakfast, Lobster Benedict, Hollandaise sauce, Perfect poached eggs, Canadian lobster, Brunch recipe, Gourmet morning meal, Easy English muffin dish, Sustainable seafood delight, Healthy indulgence