Lobster Eggs Benedict
Yield
2 Servings
RECIPE Ingredients
- Neutral oil
- 4 large handfuls of baby spinach leaves
- Kosher salt and freshly cracked black pepper
- 1½ sticks unsalted butter (12 tablespoons)
- 2 small 4-5 oz Maine Lobster Tails, thawed
- 1 teaspoon white vinegar
- 4 eggs
- 2 English muffins, split
- 1 tablespoon lemon juice
- Chopped soft herbs, for garnish
- Smoked paprika, for garnish
- Lemon zest, for garnish, optional
Price
$49.99
- 4-5 oz. Maine Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Can be shipped via 2-day or overnight air
Recipe notes
There’s nothing like lobster tail to make a simple brunch and event to remember. This version of eggs Benedict is easy to make and a delight to eat.
RECIPE Preparation
- Heat about a tablespoon of oil in a large skillet over medium-high heat. Add spinach, season with salt and pepper, and saute until just wilted. Remove to a bowl and set aside.
- Toast English muffins, place on serving plates, tent with foil, and set aside in a warm spot.
- Poach the lobster: Using kitchen shears, cut down the center of the back of each lobster tail. Pry each tail open and gently remove the lobster meat. Pat each tail dry with a paper towel. Season each tail with salt and pepper.
- In a medium skillet over medium heat, melt the butter. Once the butter is hot, add the lobster tails. Lower the heat to medium-low and poach gently, turning the tail often, until cooked through, about 2-3 minutes each side. Remove lobster to a cutting board, cut each tail into 2 pieces. Tent with foil and set aside. Keep the butter over low heat.
- Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
- Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes.
- Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
- Make the hollandaise: Place egg yolks, lemon juice, and water in a blender; process until smooth. With the blender running, gradually drizzle in the poaching butter until the sauce is fully emulsified and thickened, about 1 minute. Season to taste with salt and pepper.
- Assemble: Place English muffins on serving plates. Using the back of a spoon, press the sautéed spinach, squeezing out any liquid, and discard. Top English muffins with spinach, then lobster. Gently top the lobster with a poached egg and spoon over hollandaise. Garnish with lemon zest, paprika, and chives. Serve immediately.
- Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.