Lobster Eggs Benedict - A Mother's Day Brunch Showstopper

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Shrimp offers a more affordable seafood option with a similar texture.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Mayonnaise provides creaminess at a lower cost.

Start by preparing the hollandaise sauce with 5 egg yolks, lemon juice, salt, and Dijon mustard.

Heat the egg yolks over low heat in a bowl set over simmering water, being careful not to scramble them.

Add clarified butter gradually while whisking to emulsify the sauce.

Once the sauce starts to thicken, add more butter and thin it out with lemon juice as needed.

Taste the hollandaise sauce to ensure it drapes nicely over the eggs and set aside in a warm place.

Prepare a pot of water for poaching eggs, ensuring it's at a simmer, not boiling.

Add white vinegar to the simmering water to help coagulate the egg whites.

Crack an egg into a separate bowl, then gently ease it into the simmering water, swirling the water to help the egg white wrap around the yolk.

Poach the egg for 3 to 4 minutes for a soft yolk, then remove with a slotted spoon and place on a tea towel to absorb excess moisture.

Heat the lobster meat and prepare the biscuits for assembly.

Assemble the dish by placing a biscuit on a plate, adding the heated lobster meat and a bit of lobster butter, then topping with the poached egg and hollandaise sauce.

Garnish with fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens