Lobster Benedict
Serves 2
30 mins prep
40 mins cook
70 mins total
Lobster Benedict! Let’s talk about stepping up your brunch game on the weekend and make a breakfast you’d be craving over and over again!
0 servings
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1. Crack your eggs into a mesh sieve, transfer into a small cup and drop them one at a time into a boiling water with vinegar; poach for a few minutes depending on how runny you like them; 2. To poach the lobster, add 1 tbs of water to a saucepan along with butter, melt it and then drop the lobster for about 3 mins; don’t overcook the lobster or it will be chewy; 3. To make the Hollandaise sauce- whisk egg yolks with lemon juice, transfer onto a water bath and slowly incorporate the melted butter; season with salt and cayenne pepper; 4. Toast your English muffin, add the lobster meat, eggs, generous amount of Hollandaise, chives and enjoy!!
