Lobster Eggs Benedict

  • 2-1 pound live lobsters
  • 6 large eggs
  • 3 english muffins
  • 3 large egg yolks
  • 2 tablespoons boiling water
  • 1/2 pound salted butter, melted
  • 2 tablespoons lmeon juice

Take a large pot of boiling water and cook both lobsters until red, about 10 minutes.  Once cool, crack open and remove meat from the tails and claws.  Toast the english muffins and butter.  Put the lobster meat on top.

Fill a large pan half full with water.  Bring to a simmer and crack 4 of the eggs in the pan.  Poach over medium heat for 3 minutes.  Use a slotted spoon to remove eggs and palce on top of lobster/english muffin.

Take a blender and add the egg yolks, briefly blending.  Then add boiling water and melted butter.  Blend for 10 seconds.  Spoon over eggs and serve immediately

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